Pita Bread

Pita Bread

3 cups flour, plus ½ to ¾ cup more as needed
1 ½ teaspoons kosher salt
1 tablespoon sugar
2 ¼ teaspoons yeast
1 ¼ cups water, warm
2 tablespoons olive oil

Dissolve yeast and sugar in warm water. Mix yeast mixture, salt, oil and 2 cups flour until smooth. Add remaining cup of flour. Mix at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. After you are done kneading the dough, place it in a bowl that has been lightly coated with oil and allow to rise until double in size.
When it has doubled in size, punch dough down and divide into eight equal pieces. Roll each piece into a ball and allow to rest for 20 minutes. (Cover the dough while it is resting so it doesn’t dry out.) After the dough has rested, roll each ball so that it is about 6 inches in diameter. Let rolled discs rise again until doubled in thickness.
Heat oven to 450. If you have a baking stone, put it in the oven to preheat as well. If you don’t have a baking stone, turn a cookie sheet upside down and use it as your baking surface. Once discs have doubled in size, place on baking stone and bake 3-4 minutes, until cooked through.