Pita Pocket Bread Oven Baked

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

Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Drizzle in the olive oil and continue to mix until it is mostly incorporated.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. It should be soft and slightly tacky. Form the dough into a ball, lightly grease the bowl with olive oil, place the dough back in, cover with a clean kitchen towel, and let rise in a warm place for 60-90 minutes, or until doubled in size.

Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Cover the dough balls with the kitchen towel and let them rest for another 15 minutes. This helps relax the gluten, making them easier to roll.

Preheat your oven to 475F (245C) with a baking stone or heavy baking sheet inside. On a lightly floured surface, roll each dough ball into a flat, round disk about 6-7 inches (15-18 cm) in diameter and about 1/8 inch (3mm) thick. Make sure the edges are not too thin.

Carefully place 1-2 pita disks (depending on your oven space) onto the preheated baking stone or sheet. Bake for 2-3 minutes per side, or until they puff up like balloons and turn lightly golden. Flip them once if needed to ensure even cooking and puffing. Remove and place on a wire rack to cool slightly. Repeat with the remaining dough.