Make soft, pillowy pita bread from scratch that puffs up beautifully in the oven. Takes about 2 hours including rising time, but only 15 minutes of active work. Perfect for beginners who want to try yeast baking — these are so much better than store-bought!
In a small bowl, combine the warm water (it should feel like a warm bath, about 110°F) with sugar and yeast. Stir gently and let it sit for 5-10 minutes until it gets foamy on top. This means your yeast is alive and ready to work!
In a large mixing bowl, whisk together the flour and salt until evenly combined. This ensures the salt is distributed throughout the dough.
Make a well in the center of the flour mixture and pour in the foamy yeast mixture and olive oil. Using a wooden spoon or your hands, stir everything together until a shaggy dough forms and no dry flour remains at the bottom of the bowl.
Turn the dough out onto a lightly floured work surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time. The dough should bounce back when you poke it.
Lightly oil a clean large bowl. Place the dough ball in the bowl and turn it to coat with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, until doubled in size.
Once risen, punch down the dough to release air bubbles. Turn it out onto your work surface and divide it into 8 equal pieces using a knife or bench scraper. Roll each piece into a smooth ball by cupping your hand over it and rolling in circles.
Place the dough balls on your work surface, cover them with a clean kitchen towel, and let them rest for 10-15 minutes. This relaxes the gluten and makes them easier to roll out flat.
Place a baking sheet or pizza stone on the middle rack of your oven. Preheat the oven to 475°F (245°C). The hot baking surface is key to getting the pitas to puff up properly, so give it at least 20 minutes to heat thoroughly.
On a lightly floured surface, use a rolling pin to roll each dough ball into a circle about 6-7 inches in diameter and roughly ¼ inch thick. Try to keep them as even as possible. Don't worry if they're not perfect circles!
Carefully place 2-3 rolled pitas onto the preheated baking sheet (don't overcrowd). Bake for 3-5 minutes. They should puff up like balloons! Once they're lightly golden with some brown spots, they're done.
Remove the baked pitas from the oven and immediately wrap them in a clean kitchen towel. This traps steam and keeps them soft and pliable. Stack them as you go.
Repeat the baking process with the remaining rolled dough, working in batches of 2-3 at a time. Keep adding the baked pitas to your towel-wrapped stack to stay warm and soft.
Serve the pitas warm, or let them cool completely before storing in an airtight bag or container. They'll keep at room temperature for 2-3 days, or freeze for up to 3 months. Reheat in the oven or on a skillet before serving.