New: April 2022

Water
1 tsp active dry yeast
1/4 tsp sugar
1.5 cups all-purpose flour, divided (or 1 ½ cup all-purpose flour and 1 ½ cup whole wheat flour)
1 teaspoon kosher salt
` tbsp extra virgin olive oil, more for the bowl
(also see half recipe pita)

Make sponge: 
In a large kitchen aid mixing bowl add 
0.5 cup lukewarm water
` tbs yeast
1/4 tbs sugar until dissolved. 
Add 1/4 c flour and stir
Place the mixing bowl in a warm place, uncovered for 15 in to form a loose sponge. 

Form the pita dough: 
Add 1 tsp salt
1 Tbs olive oil 
1.25 cups flour
Stir until mixture forms a shaggy mass. 

Knead the dough:
Knead for ~3 min in kitchen aid
Let rest for 10 minutes
Knead for ~3 min more

Let the dough rise:
Form into ball, oil with olive oil
Cover bowl tightly and put in a warm place for 1 hour
Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 4 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest. (can skip)

Shape the pitas:
Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like).

To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking sheet (I was only able to fit 1 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side.  The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.

Make ahead note: You can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it! If you don't want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).


Originally from:
https://www.themediterraneandish.com/homemade-pita-bread-recipe/#tasty-recipes-10391