• Activate the yeast: In a large bowl, mix lukewarm water, instant yeast, and sugar until combined.
• Add dry ingredients: Add flour and salt, then mix again until a rough dough forms.
• Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5–10 minutes until smooth and elastic. Or, bring together in a stand mixer on low speed for 10 minutes. Both work.
• First rise: Grease a clean bowl with neutral oil. Place the dough in the bowl and cover it with clingfilm greased on the underside to prevent sticking, or a damp tea towel.
• Let rise in a warm place for 1 hour, or until doubled in size.
• Divide and shape: After rising, gently press down the dough to remove air. Divide it into 8 equal pieces and shape each piece into a ball.
• Roll out the dough: On a lightly floured surface, start with the first ball you shaped and roll it out.
• Lightly flour the top and bottom of the dough and roll into a circle about 3-5 mm thick (¼”), rotating as you go.
• Repeat with all dough balls. Place them on a lightly floured surface or parchment paper, cover with a cloth, and let rest for 20 minutes.

Bake or Cook – Choose Your Method - Pick the method that best suits the tools you have on hand:

• Oven with Pizza Stone:
• Preheat your pizza stone to 530°F (275°C).
• Bake each rolled pita for 1–2 minutes until puffed and just golden.
• Let cool for 3–4 minutes.
• Oven with Baking Sheet:
• Preheat your oven to 480°F (250°C).
• Dust a baking sheet with flour. Roll each dough ball into a 5 mm thick disc and place on the tray.
• Bake for 8–12 minutes, or until the pitas are puffed and lightly browned.
• Pizza Oven (Gozney or Ooni):
• Preheat your pizza oven to 850°F (450°C).
• Lower the flame or heat slightly before baking.
• Bake each pita for about 1 minute, or until puffed and golden.
• Stovetop Pan Method:
• Heat a dry pan or cast iron skillet over high heat.
• Test readiness with a drop of water—it should sizzle and bead off quickly.
• Tip: Cast iron retains heat well—adjust as needed to avoid burning.
• Place a pita in the hot pan and press gently around the edges to encourage puffing.
• Wait 15 seconds, then flip and press again.
• Wait another 15 seconds, flip again.
• Stop pressing and continue flipping every 15 seconds until the pita puffs fully and is golden on both sides.
• Wipe the pan clean between each pita to remove flour buildup and prevent burning.
• Keep warm and soft: Place cooked pitas in a bowl lined with a tea towel and cover to keep them warm and soft. You can also place them in a plastic bag to trap steam, this helps soften the crust.