Pita Bread

Place yeast in a bowl and add warm water and flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes .

• yeast: 1 package
• warm water: 1 cup
• flour: 1 cup

Add olive oil and salt into the yeast mixture, followed by flour. Mix until dough is soft, supple, and slightly sticky. Knead dough until slightly springy and still soft, 5-6 minutes . If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

• olive oil: 1.5 tablespoons
• salt: 1.75 teaspoon
• yeast mixture from step 1
• flour: 1.5 cups

Turn dough out onto a floured work surface and form into a ball.

Wipe inside of bowl with olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours .

• olive oil: ¼ teaspoon

Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.

Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes .

Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes .

Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1-2 minutes . Flip again and cook the first side for 1-2 minutes more, until both sides are golden brown.