• Activate the Yeast: In a small bowl, dissolve the sugar in lukewarm water and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the yeast mixture is frothy.
  2 1/4 Teaspoons Active Dry Yeast, 1 1/2 Cups Lukewarm Water, 1 Teaspoon Sugar
• Prepare the Dough: In a large mixing bowl, combine 3 1/2 cups of all-purpose flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Use a wooden spoon to stir until a shaggy dough forms.
  3 1/2 to 4 Cups All-Purpose Flour, 1 1/2 Teaspoons Salt, 2 Tablespoons Olive Oil
• Knead the Dough: Turn the dough onto a lightly floured work surface and knead for about 5-7 minutes, adding a little bit of flour if needed, until you have a smooth and soft dough. If you have a stand mixer, you can use the dough hook attachment on low speed for this step.
• First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• Shape the Pitas: Punch down the dough and divide it into 8-10 equal pieces. Shape each dough ball into a flattened circle, about 1/4-inch thick. Let the dough circles rest for about 30 minutes.

Bake the Pitas

• Place a baking sheet, baking stone, or pizza stone in the oven and preheat to 475°F (245°C). If using a baking steel or cast iron skillet, preheat it as well.
• Transfer the dough circles onto the hot baking sheet or stone lined with parchment paper. Bake for 5-7 minutes, or until the pitas puff up and turn golden brown. If you prefer, you can use a frying pan or cast iron pan over medium-high heat to achieve a similar result.
• Remove the baked pitas from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature!

Cook in a Skillet

• Place one dough circle into the hot skillet. Cook for about 1-2 minutes on the first side. You should see bubbles start to form on the surface.
• Flip the pita over and cook for another 1-2 minutes on the second side, or until it puffs up and gets golden brown spots. Adjust the heat as necessary—if the skillet gets too hot, reduce the heat to medium to prevent burning.
• Remove the cooked pita from the skillet and place it on a wire rack to cool. You can cover it with a clean dish towel to keep it soft while you cook the remaining pitas.
• Continue cooking the remaining dough circles, adjusting the heat as needed and ensuring the skillet remains hot but not overly hot.