Pita Pocket Bread Oven Baked

In a large bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active. This step ensures your dough will rise properly.

Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the foamy yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms and all the flour is incorporated. The dough might be slightly sticky.

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If it is too sticky, add a very small amount of flour at a time until it reaches the right consistency.

Lightly oil a clean bowl. Place the kneaded dough in the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a smooth ball, then flatten it into a disc. Using a rolling pin, roll each disc into a thin, round pita shape, about 6-7 inches in diameter and 1/8 inch thick. Place the rolled pitas on a parchment-lined baking sheet, cover loosely, and let them rest for 15-20 minutes.

While the pitas are resting, preheat your oven to 475 degrees F (245 degrees C). If you have a baking stone or steel, place it in the oven during preheating for at least 30 minutes to get it very hot. Carefully place 1-2 pita rounds directly onto the hot baking stone or a hot baking sheet. Bake for 2-4 minutes, or until the pita puffs up dramatically and is lightly golden brown. Do not overbake, as this can make them stiff.

Remove the baked pita pockets from the oven and immediately wrap them in a clean kitchen towel. This traps the steam, keeping them soft and pliable. Repeat with the remaining pita dough. Serve warm with your favorite fillings like hummus, falafel, or grilled meats, or use them as a side for stews and dips.