Make soft, pillowy pita bread from scratch that puffs up beautifully in the oven. Takes about 2.5 hours including rise time, but hands-on work is only 20 minutes. Perfect for beginners who want to try bread baking — these turn out light, tender, and way better than store-bought!
In a small bowl, combine the warm water (should feel like a warm bath, about 110°F) with sugar and yeast. Stir gently and let sit for 5-10 minutes until it becomes foamy on top. If it doesn't foam, your yeast might be dead or water too hot/cold — start over.
In a large mixing bowl, combine the flour and salt. Pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon or spatula until everything comes together into a shaggy dough.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by pushing the dough away with the heel of your hand, folding it back, and rotating. The dough should become smooth, elastic, and slightly tacky but not sticky. Add tiny amounts of flour if too sticky.
Lightly oil a clean large bowl. Place the dough ball in it and turn to coat with oil. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm spot for 1-1.5 hours until doubled in size.
Once risen, punch down the dough to deflate it. Turn it out onto a lightly floured surface and divide into 8 equal pieces (you can use a kitchen scale for precision — each piece should be about 90-100g). Roll each piece into a smooth ball.
Place the dough balls on a lightly floured surface, spaced apart. Cover with a damp towel and let rest for 20 minutes. This relaxes the gluten and makes rolling easier.
Place a baking sheet, pizza stone, or cast iron skillet on the bottom rack of your oven. Preheat to 475°F (245°C) for at least 15 minutes. A very hot baking surface is key to getting the pitas to puff up.
On a lightly floured surface, use a rolling pin to roll each dough ball into a circle about 6-7 inches across and ¼ inch thick. Try to keep even thickness throughout. Don't worry if they're not perfect circles — rustic is fine!
Carefully place 2-3 rolled pitas directly onto the hot baking sheet or stone in the oven (don't overcrowd). Bake for 3-5 minutes — they should puff up like balloons! Once puffed and lightly golden on the bottom, remove immediately.
Transfer baked pitas to a wire rack or clean kitchen towel. Cover with another towel to keep them soft as they cool (this traps steam). Repeat baking with remaining dough. Once completely cool, store in an airtight bag or container for up to 3 days, or freeze for up to 3 months.