1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water, divided
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
In a small bowl or glass, mix active yeast into 1/2 cup warm water. Let rest 5-10 minutes. If mixture doesn ‘t bubble or froth, discard and start again. In a large bowl or mixer, mix together 1 1/2 cups flour, salt, sugar and olive oil. Add remaining 1 cup water to yeast mixture and combine with flour mixture, using the dough hook attachment, for 8 minutes, gradually adding more flour, until smooth dough begins to come together. Knead dough, on low speed or by hand, for another 5-10 minutes until it is smooth and elastic. Note: if dough is still too sticky, add a little more flour. If flour isn ‘t incorporating add another splash of hot water and continuing kneading. Turn dough out into a lightly oiled bowl, cover with a clean towel and let rise for 1 hour, or until doubled in size. Lightly punch down the dough and turn it out onto a lightly floured surface. Divide dough into 8 equal pieces, cover and let rest 20-30 minutes. Preheat oven to 400 F and place a baking stone or upside down baking sheet in oven to warm. Drizzle with olive oil and wipe off excess with paper towel. Gently roll them out to 1/4-inch thickness, about 8-9 inches wide. If they ‘re still springing back to their original shape, let them rest for a few more minutes. Once pitas are rolled out, place on baking surface and cook for 2-3, or until you see air bubbles forming. Flip pitas and cook for another 2 minutes. Optional: use a cast-iron skillet on the stove, over medium-high heat, and cook for 30-45 seconds, before flipping over and cooking for 1-2 minutes, or until brown spots appear. Flip again and cook for another 1-2 minutes. Serve immediately or store, refrigerated or frozen, in an airtight container.