-
1
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend.
-
2
Let the yeast stand until foamy, about 5 to 10 minutes.
-
3
Stir in the salt.
-
4
Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
-
5
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic.
-
6
Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap.
-
7
Allow to rise until double in size, about 1 1/2 hours.
-
8
Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
-
9
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work.
-
10
Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
-
11
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick.
-
12
Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly.
-
13
Cover the disks as you roll them out, but do not stack them up.
-
14
Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden.
-
15
Watch closely; they bake fast.
-
16
Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center.
-
17
Wrap the pitas in a large kitchen towel to keep them soft.
