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1
Mix 1 cup flour, yeast, sugar, and 1 cup lukewarm water in large bowl with fork.
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2
Cover with clean kitchen towel, and let stand in warm place 30 minutes, or until mixture is thick and bubbly.
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3
This is the sponge.
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4
Stir 2 cups flour, salt, and 1/2 cup water into yeast mixture.
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5
Knead 2 to 3 minutes with hands or dough hook of electric mixer until dough is smooth.
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6
Add remaining 1/2 cup flour and olive oil; knead 2 to 3 minutes more, or until dough comes together.
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7
Transfer to floured work surface, and knead 5 to 7 minutes more, or until dough is no longer sticky.
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8
Shape into ball, place in floured bowl, and cover with kitchen towel.
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9
Let rise 1 hour, or until dough has doubled in size.
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10
Punch down dough, cover, and let rise 30 minutes more.
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11
Shape dough into 10 2-inch balls on floured work surface.
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12
Cover with kitchen towel, and let rise 30 minutes.
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13
Roll balls into 1/4-inch-thick circles.
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14
Cover, and let stand 30 minutes more.
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15
Brush cast iron skillet with canola oil, and heat over high heat.
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16
Place 1 dough circle on skillet.
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17
Cook 1 to 1 1/2 minutes per side, or until pita is puffed, pushing on puffed pita with spatula to cook edges.
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18
Repeat with remaining dough circles, oiling skillet as necessary.
