Pita Pocket Bread Oven Baked

In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready.

Add the flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball.

Lightly grease a clean bowl with olive oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. On a lightly floured surface, roll each ball into a flat circle, about 6-7 inches in diameter and about 1/8 inch thick. Cover the rolled pitas with a towel and let them rest for 15-20 minutes.

Preheat your oven to 475F (245C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Carefully place one or two pita breads directly onto the hot stone or sheet. Bake for 2-4 minutes per side, or until they puff up beautifully and are lightly golden. Repeat with remaining pitas.