Pita Pocket Bread Oven Baked

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

Add the flour, salt, and olive oil to the yeast mixture. Mix with a wooden 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 using a stand mixer, knead with a dough hook for 5-7 minutes. The dough should be slightly tacky but not sticky.

Lightly oil a clean bowl. 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. Roll each piece into a smooth ball. On a lightly floured surface, roll each ball into a flat, round disc about 6-7 inches (15-18 cm) in diameter and 1/4 inch (0.6 cm) thick. Cover the shaped pitas with a clean towel and let them rest for 15-20 minutes.

Place a baking stone or an inverted heavy baking sheet in your oven and preheat to 475°F (245°C) for at least 30 minutes. Carefully transfer 2-3 pita rounds directly onto the hot stone/sheet. Bake for 2-4 minutes until they puff up like a balloon and are lightly golden. Flip and bake for another 1 minute if needed.

Remove the baked pitas from the oven and transfer them to a basket lined with a clean kitchen towel to keep them warm and soft. Repeat with the remaining pita rounds. Serve immediately with your favorite dips, spreads, or fillings.