Pita Pocket Bread Oven Baked

In a large bowl, whisk together the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy. Add the all-purpose 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, elastic, and no longer sticky. If using a stand mixer, knead with a dough hook for 6-8 minutes on medium-low speed.

Lightly grease a clean bowl with olive oil. Place the kneaded 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 turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then flatten it with your palm. Using a rolling pin, roll each ball into a disc approximately 6-7 inches (15-18 cm) in diameter and about 1/8 inch (3mm) thick. Place the shaped pitas on a lightly floured surface or parchment paper, cover them loosely, and let them rest for 10-15 minutes.

While the pita discs are resting, preheat your oven to 475F (245C). If you have a pizza stone or baking steel, place it in the oven during preheating for at least 30 minutes to get it very hot. If not, a heavy baking sheet will also work, preheated in the oven.

Carefully transfer 1-2 pita discs (as many as fit without crowding) directly onto the hot pizza stone or baking sheet. Bake for 2-3 minutes, or until the pita puffs up dramatically and the surface is lightly golden. Flip the pita if desired and bake for another 30 seconds to ensure it cooks evenly, though often a single bake is sufficient. Remove from the oven and place on a wire rack to cool slightly. Repeat with the remaining pita discs. Serve warm.