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 the mixture becomes foamy. This indicates the yeast is active and ready.

Add the flour, salt, and olive oil to the activated yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.

Lightly grease a clean bowl with olive oil. Place the dough 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 60-90 minutes, or until doubled in size.

Gently punch down the risen dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a smooth ball, then flatten it into a 6-7 inch round disc, about 1/4 inch thick. Cover the shaped pita rounds with a kitchen towel and let them rest for 15-20 minutes.

Preheat your oven to 475 degrees F (245 degrees C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Carefully place 2-3 pita rounds directly onto the hot surface. Bake for 2-4 minutes per side, or until they puff up beautifully and have light brown spots. Flip once if needed to ensure even cooking. Repeat with remaining pita rounds.