Pita Bread

Method

1. 1Make the dough. Combine flour, instant yeast, sugar, and salt in a large bowl. Add the olive oil and warm water. Mix until a shaggy dough forms, then turn out and knead by hand for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky. It should pass the windowpane test: a small piece stretched with both hands should become translucent without tearing. Pita dough is soft and slightly tacky, and that moisture is what turns to steam and opens the pocket. Do not add extra flour to make the dough easier to handle.
2. 2Rise. Shape the dough into a ball and place in a lightly oiled bowl. Cover with cling film or a damp cloth and leave at room temperature until doubled in size, 60 to 90 minutes depending on kitchen temperature. The rise develops flavor and gluten strength. Alternatively, rise in the refrigerator overnight (8 to 16 hours) for more complex flavor — bring to room temperature for 30 minutes before shaping.
3. 3Preheat the oven. Place a pizza stone, heavy cast-iron pan, or an inverted heavy baking sheet on the highest rack of the oven. Preheat to the highest temperature your oven can reach — 250 to 260°C (480 to 500°F) — for at least 30 minutes. This extended preheating is essential: the baking surface must be scorching hot for the steam to form instantly when the dough makes contact. A surface that is merely warm will produce flat, dense pita with no pocket.
4. 4Shape the pitas. Punch down the risen dough. Divide into 8 equal portions (about 88 g each). Roll each portion into a smooth ball. Working with one at a time (keep the rest covered), roll on a lightly floured surface to a circle about 15 cm (6 inches) across, 4 to 5 mm thick. Uniform thickness is critical — thicker areas will not inflate, thinner areas may tear. Do not roll thinner than 4 mm. Do not poke or press with your fingers — any hole in the surface will prevent puffing.
5. 5Bake. Working quickly, slide one pita directly onto the screaming-hot baking surface. Bake for 3 to 5 minutes. Within 2 to 3 minutes the pita should balloon dramatically to a full sphere. Do not open the oven door during the first 2 minutes. Once puffed and very lightly colored (not golden — pale), remove immediately with tongs or a spatula. Stack the baked pitas under a clean cloth — the trapped steam keeps them soft and pliable as they deflate and cool. Serve warm. Any pita that did not puff is still edible as a flatbread.