Activate the Yeast

• In a small bowl, whisk together yeast and sugar. Pour in ¼ cup of warm water taken from the total 1 cup in the recipe. Whisk together until the sugar and yeast have dissolved. Set aside for 10 minutes to activate becoming bubbly and frothy.

  TIP: Heat water in the microwave for 30 seconds to reach 100˚F-110˚F (38˚C-43˚C).
• In the bowl of a stand mixer, sift flour and salt. With the dough hook attached and machine on low, pour in activated yeast mixture and remaining water until the dough comes together. Knead for 8-10 minutes increasing the speed to medium. Add more flour or water, 1 tbsp at a time, as needed until the dough pulls away from the bowl edges. The dough should form a smooth ball. It shouldn’t be dry or sticky.

  TIP: If you don’t have or want to use a stand mixer, mix the ingredients in a bowl and knead by hand for 10 minutes.
• Once kneaded, place dough in the bottom of the bowl. Rub oil or cooking spray over the top and sides of the dough. Cover the bowl with a towel or plastic wrap and set aside in a warm area for 1-2 hours to rise and double in size.
• Place a baking sheet lined with foil in the oven and preheat the oven to 500˚F (260˚C).
• After rising, scoop the dough out onto a floured work surface. Divide the dough into 8 equal pieces (eyeball the cuts or weigh dough: 77-82 g each depending on total dough weight). Shape them into balls, cover them with a towel and allow them to rest for 10 minutes.

  TIP: To easily shape dough into balls, clear a space on your work surface without flour. Cup your hand and push a dough ball towards you along the work surface. The friction (without flour) from the work surface will smooth the dough out all around. If your dough slides, you have too much flour on the surface.
• Use a rolling pin to roll out each dough ball into an 6-7- inch circle ¼-inch thick. Keep your surface and rolling pin floured well and rotate the dough to get that “perfect” round circle.

  TIP: Rotate dough and add more flour to the surface as you roll. If dough retracts, allow the dough to sit for a few minutes to relax in its new shape and continue to roll.
• After rolling two dough balls into pita flatbread, remove the hot baking sheet from the oven and place both on the sheet with a couple of inches of space between them.

  TIP: You should be able to get 2 pitas on 1 baking sheet. Create an assembly line. While 2 pitas bake at a time, roll out 2 more pita dough balls.
• Bake the 2 pitas in the oven for 3-4 minutes on one side, use tongs (or your hands) to flip them and bake for 2 more minutes. Don’t worry if they don’t brown too much, the color should be light.

  TIP: Each pita dough should puff like a ball as it bakes. This is signature of Lebanese or Syrian pita bread. The puff creates the pocket that can be filled with meat & veggies after it bakes.
• Remove the pita bread from the oven with tongs and place 2 more pitas on the baking pan and bake as before. Repeat with remaining dough.
• As pitas exit the oven, store them stacked on a heat-proof plate lined with foil. Place another piece of foil over the top pita bread to keep them all warm until ready to eat. Serve and enjoy!