Pocket Pita Bread

Combine flour, salt, yeast, and sugar. Add warm water and olive oil. Mix until a rough dough forms, then knead by hand for 8 minutes (or 6 minutes in a stand mixer on medium) until smooth and elastic. The dough should be soft but not sticky — it should clear the bowl sides cleanly. Divide into 8 balls (about 90 g each). Cover with a damp towel and rest 10 minutes, then place on a lightly oiled tray, cover, and proof for 1 hour at room temperature until puffy.

Place a baking stone or heavy inverted baking sheet in the oven and preheat to the maximum temperature (250–260 C / 480–500 F) for at least 45 minutes. On a lightly floured surface, roll each dough ball into a thin round 20–22 cm in diameter and about 3–4 mm thick. Even thickness is critical — thick spots won't puff. Transfer to a peel dusted with semolina or cornmeal, or a piece of parchment. Let the rolled pitas rest 5 minutes before baking.

Slide pitas directly onto the preheated stone or sheet pan. Bake for 3–4 minutes — do not open the oven. Watch through the oven glass: within 60–90 seconds the pita should begin to puff up into a balloon. Once fully inflated and lightly spotted with golden-brown, remove with tongs. Stack the hot pitas under a clean towel immediately — the steam inside softens the crust as they cool, creating the signature soft, pliable texture.