• Combine Ingredients: In a medium bowl, stir together the flour, salt, sugar, and yeast. Pour in the warm water and olive oil, then mix with a wooden spoon until a soft, slightly sticky dough forms.
• Knead the Dough: Turn the dough out onto a lightly floured surface and knead by hand for around 5 minutes, or until the dough feels smooth and springy.
• First Rise: Return the dough to the bowl, cover it, and let it rise at room temperature until visibly puffy—about 1 hour.
• Preheat Oven: While the dough rests, place a baking stone or steel in the top third of your oven and preheat to 500°F.
• Divide and Shape: Move the dough to a floured surface and gently flatten it. Divide into 8 equal pieces and shape each into a ball. Cover and let them rest for 15 minutes.
• Roll Out: Flatten each dough ball into a 7-inch round about ⅛ inch thick using a rolling pin. Lightly flour the surface to prevent sticking.
• Bake: Place 2 dough rounds on a floured peel or inverted baking sheet, then transfer to the hot baking stone or steel. Bake for 3–4 minutes until puffed and cooked through, but not browned.
• Cool: Use tongs or a peel to remove the pitas. Wrap warm pitas in a clean towel to keep them soft. Let cool fully before storing.

Variations

Whole-Grain Pita:

• Swap in 1½ cups of golden whole wheat flour for half of the all-purpose flour. Add up to 1 tablespoon more water if the dough feels dry. Follow the same preparation steps.

Stovetop Pita:

• Heat a dry 8–10 inch cast-iron skillet over medium-high for about 7–10 minutes until very hot (around 450°F). Cook one pita at a time for 1½ to 2 minutes per side. Puffing may vary but flavor remains delicious.