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1
In a bowl, sift the flour and add salt.
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2
In a large bowl, mix the active dry yeast, sugar and 1/4 cup of lukewarm water (save the rest of water for kneading), let it sit for 5-8 minutes, or until yeast becomes frothy.
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3
Add the flour to the dissolved yeast, and slowly add the remaining water. Knead the dough with your hands or a stand mixer, (I prefer the hand method) until you have malleable dough of one texture. Add a small amount of flour, as needed, to keep the dough from sticking to your hands. Knead and beat the dough for further 5 more minutes (the dough has to be kneaded and kneaded well; it has to be considerably wet but definitely dryer than a batter). For better results, slam the dough a couple of times. This will help the gluten to develop and the texture will become fluffier.
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4
Transfer the dough to a clean bowl, cover with a kitchen towel and let it sit for 20-25 minutes to double in size.
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5
Preheat the oven to 230 u00b0C /450u00b0F.
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6
When the dough has doubled in size, sprinkle some flour on a countertop and knock it back; divide it into 8 even-sized portions and gather each into a ball. Cover with a kitchen towel, and set aside to rest for 15 minutes.
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7
On a floured countertop, stretch each ball, using a rolling pin, into a circle about 8 inches/ 20 cm in diameter and a bit less than 1/4 inch thick. Make sure to roll it into a pretty circle with no incisions or torn dough to keep from creating a weak point that may prevent the pita from puffing up
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8
Preheat the sheet pan before lining it with parchment paper and delicately transfer one dough round at a time onto the parchment lined sheet pan.
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9
Bake about 6- 8 minutes, until the dough is puffed up and baked to pale golden; they bake very fast. Happy eating!!
