Tata’s Homemade Pita Bread

Instructions

1. In the bowl of a stand mixer fitted with a dough hook**, Stir together the flour, yeast, sugar, salt and olive oil.
2. Turn the mixer on low and add the water, starting with 1 1/2 cups, and then adding about 1/2 cup at a time. You want the dough to be tacky, but not too sticky. You will know it is the right consistency when it sticks to the bottom of the bowl but pulls away from the sides. If you add too much water, add a little more flour until dough reaches the right consistency.
3. Let the machine do it's magic for a few minutes until this consistency is achieved and the dough springs back when lightly pressed.
4. Remove the dough, rub some oil onto the inside of the bowl and cover loosely with plastic wrap. Allow dough to proof in a warm place for 60-90 minutes or until doubled.
5. When the dough is done proofing, punch it down and turn it onto a lightly floured surface. Use your hands to shape the dough into 8 equal-sized balls. (You can squeeze the dough through a small hole made with your fingers to shape it.)
6. Place the balls of dough on a lightly floured surface and cover with a clean, damp, kitchen towel.
7. On a floured surface, roll each dough ball into a thin round about 6 inches diameter. (1/4-1/2 inch thick) Cover rounds with the damp cloth while you finish rolling the rest.
8. Let the rolled out dough rest for 20-30 minutes or until slightly puffy. (Depending on the temperature of your home your dough may not get puffy at this stage. If so don't worry, it will still bake up fine.)
9. Preheat oven to 500F or as high as it will go. (The higher the better for this recipe.) Place an upside-down cookie sheet or pizza stone in the oven to get hot as well.

To bake:

1. Carefully place 2-3 dough rounds onto the pre-heated cookie sheet or pizza stone.*** (You can transfer them into the oven directly or bring the cookie sheet out.)
2. Bake for about 6 minutes, or until dough is puffed up, golden, and slightly crisp. Repeat with remaining dough.