Ingredients1 1/4 cup warm water
2 tsp sugar
1 Tbsp yeast
3 cups flour, divided + flour for dusting
1 tsp salt
DirectionsIn the bowl of a stand mixer fitted with the dough attachment, dissolve sugar in the warm water and sprinkle yeast over the top. Let sit for 5 minutes.
Add 1 cup of flour and let mix into a batter consistency.
Add remaining flour and salt and turn the mixer on medium-low and leave to knead for 8-10 minutes.
Turn out onto lightly floured surface, divide dough into 8-10 pieces depending on how big you want your pitas. (I make a few 4" ones for my toddler, and the rest approx 6")
Roll into 1/4" thick circles, try to maintain an even thickness, that's what causes the pocket action instead of lots of bubbles.
Place on a baking stone, or a parchment paper or silpat covered baking pan. Leave to rise 30 minutes.
Preheat oven to 425.
Gently flip the pitas over and cook for 12-15 minutes at 425.
For storing, let cool when they come out of the oven completely before putting away. Wrap tightly and use within 2-3 days, or store in the freezer if you want to make several batches. To thaw quickly wrap lightly in a damp towel (paper towel) and stick in the microwave for 15-30 seconds (depends on your microwave).