Pita Pocket Bread Oven Baked

In a large bowl, combine 1 cup warm water (105-115F or 40-46C), 1 tablespoon active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let it sit for 5 minutes until the mixture becomes foamy. This confirms the yeast is active.

Add 3 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil to the yeast mixture. Mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead vigorously for 8-10 minutes until it is smooth, elastic, and no longer sticky.

Divide the kneaded dough into 8 equal pieces. Roll each piece into a smooth ball. On a lightly floured surface, quickly roll each dough ball into a thin, round disc, about 6-7 inches (15-18 cm) in diameter and 1/8 inch (3mm) thick. Keep rolled pitas covered with a clean kitchen towel while you work.

Preheat your oven to its highest setting, preferably 475F (245C), with a baking stone or an inverted heavy baking sheet inside. Allow the oven and baking surface to preheat thoroughly for at least 20 minutes to ensure it is scorching hot.

Carefully transfer one or two rolled pita discs onto the scorching hot baking stone or sheet. Bake for 2-3 minutes, watching closely. The pita should puff up dramatically and develop a few golden spots. Avoid overbaking to keep them soft. Transfer baked pitas to a clean kitchen towel to keep them warm and pliable while you bake the remaining dough.

Serve the freshly baked pita pockets immediately with your favorite dips like hummus or baba ghanoush, or stuff them with falafel, shawarma, or grilled meats. Enjoy the authentic taste of homemade Middle Eastern bread.