Pita Pocket Bread Oven Baked

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

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 by hand for 8-10 minutes, or with a stand mixer for 6-8 minutes on medium-low speed using a dough hook, until it is smooth, elastic, and no longer sticky. 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 damp cloth 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 slightly. Cover the dough balls and let them rest for 10 minutes.

Preheat your oven to 475F (245C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. On a lightly floured surface, roll each dough ball into a 6-7 inch round, about 1/8 inch thick. Place the rolled pitas on parchment paper.

Allow the rolled pitas to rest for another 15-20 minutes while the oven finishes preheating. Carefully transfer 1-2 pita rounds onto the preheated pizza stone or baking sheet. Bake for 2-3 minutes per side, or until they puff up completely and are lightly golden. The rapid puffing creates the pocket.

Remove the baked pita from the oven and place on a wire rack to cool slightly. Repeat with the remaining dough rounds. Serve the pita bread warm or at room temperature. They are best enjoyed fresh from the oven.