Step 1: Activating the Yeast – The Foundation of Flavor

1. Combine Wet Ingredients and Yeast: In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), pour in the 1 cup of lukewarm water. Make sure it’s within the 105–110°F range for optimal yeast activity. Add the 1 tablespoon of sugar and 2 1/4 teaspoons (1 package) of active dry yeast.
2. Incorporate Initial Flour: Add 1 cup of all-purpose flour to the bowl.
3. Whisk and Rest: Using a whisk, thoroughly combine all the ingredients until you have a uniform, slightly thin batter-like mixture. This step ensures that the yeast is well dispersed and has access to the sugar and water. Now, set the bowl aside for 15 minutes. This resting period is crucial for the yeast to activate. You’ll know the yeast is working its magic when you see bubbles and foam forming on the surface of the mixture. This is the “proofing” process, confirming that your yeast is alive and ready to leaven the dough.

Step 2: Dough Development – Kneading Your Way to Texture

1. Add Remaining Ingredients: After the 15-minute resting period, add the 1 tablespoon of extra virgin olive oil and 1 3/4 teaspoons of salt to the bowl.
2. Initial Mixing: Add 1 1/2 cups of all-purpose flour. If you are using a stand mixer, attach the dough hook attachment. Mix on low speed to begin incorporating the flour. If kneading by hand, use a spoon or spatula to stir until the dough starts to come together.
3. Assess Dough Consistency and Adjust Flour: Continue mixing on low speed (or kneading by hand). The dough should begin to pull away from the sides of the bowl and come together into a soft mass. Pay close attention to the dough’s texture. It should be soft and slightly sticky. If the dough is still sticking excessively to the sides of the bowl, add additional flour, 1/4 cup at a time, mixing well after each addition. The recipe notes that they added an additional 1/2 cup of flour for a total of 2 cups beyond the initial cup in step 1. Remember, it’s better to have a slightly stickier dough than a dry one.
4. Kneading – Building Gluten Strength: Once the dough has come together and is soft and slightly sticky, knead on low speed for 5 to 6 minutes using the dough hook. If kneading by hand, turn the dough out onto a lightly floured work surface and knead for 8-10 minutes. Kneading is essential for developing gluten, the protein in flour that gives bread its structure and chewiness. As you knead, the dough will become smoother and more elastic.
5. Form a Ball: After kneading, remove the dough from the bowl (or work surface) and form it into a smooth ball.

Step 3: First Rise – Patience is Key

1. Prepare a Bowl for Rising: Lightly oil a large bowl with olive oil or cooking spray. This prevents the dough from sticking to the bowl as it rises.
2. Place Dough in Bowl and Coat: Place the dough ball inside the oiled bowl. Turn the dough over to ensure it’s coated with oil on all sides. This will prevent a skin from forming on the surface of the dough during rising.
3. Cover and Rise in a Warm Place: Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm area to rise. A warm spot promotes yeast activity and speeds up the rising process. Ideal locations include a slightly warmed oven (turned off!), a sunny spot in your kitchen, or even the top of your refrigerator if it generates some warmth.
4. Rise Time: Allow the dough to rise for 2 hours or until doubled in size. The rising time can vary depending on the temperature of your environment. In a warmer environment, it might rise faster; in a cooler environment, it might take longer. The key indicator is that the dough has doubled in volume.

Step 4: Shaping and Second Rise – Getting Ready to Bake

1. Punch Down and Divide: After the first rise, gently remove the dough from the bowl and place it onto a lightly floured work surface. “Punch down” the dough gently to release any large air bubbles. This step helps to even out the dough’s texture.
2. Form a Ball and Divide into Portions: Form the dough into a large ball again. Using a sharp knife or a bench scraper, cut the dough into 8 equal pieces. For perfectly even pitas, you can use a food scale to weigh out each piece, aiming for roughly equal weights.
3. Shape into Small Balls: Take each piece of dough and form it into a small ball. To do this, gently pull the dough from the sides and tuck the ends underneath the bottom, creating a smooth, round ball.
4. Rest and Second Rise: Place the dough balls about 1-inch apart on the floured work surface. Cover them loosely with a lightly oiled piece of plastic wrap. This prevents the dough from drying out while it rests and rises again. Allow the dough balls to rest for 30 minutes. This second rest, often referred to as proofing, allows the gluten to relax further, making the dough easier to roll out and resulting in more tender pitas.

Step 5: Rolling and Final Rest – Preparing for the Skillet

1. Roll Out Pitas: After the 30-minute rest, take one dough ball at a time and roll it out into a flat and round pita, about 1/4-inch thick. Use a rolling pin on a lightly floured surface, rolling from the center outwards and rotating the dough as you go to maintain a round shape. If you don’t have a rolling pin, you can gently pat the dough flat with your hands, but rolling will generally yield more even and thinner pitas.
2. Final Rest – The Key to Pockets: Once rolled out, place the pitas on a clean surface (you can use parchment paper to prevent sticking if desired). Allow the rolled-out pitas to rest for another 10-30 minutes. This final rest is crucial for pocket formation! The longer the dough rests, the more relaxed the gluten becomes, and the more likely the pitas are to puff up and create those desirable pockets when cooked.

Step 6: Cooking – The Magic of Puffing

1. Heat Cast Iron Skillet: Place a cast-iron skillet (or a heavy-bottomed skillet) over medium-high heat. Cast iron is ideal because it distributes heat evenly and retains it well, which is essential for cooking pitas quickly and achieving that puff.
2. Lightly Oil Skillet: Brush the hot skillet with a tiny bit of olive oil. You don’t need a lot, just a very light coating to prevent sticking and add a touch of flavor.
3. Cook Pitas: Carefully place one or two pita dough rounds (depending on the size of your skillet) into the hot skillet. Cook until the bread begins to puff up and the bottom has browned, which should take about 2-3 minutes. You’ll see bubbles forming on the surface and the pita starting to inflate like a balloon.
4. Flip and Cook Second Side: Flip the pita and cook for another 2 minutes or until the second side is also browned. Ideally, the pita will puff up dramatically in the skillet, creating a perfect pocket. However, as the recipe notes, even if they don’t fully puff up, they will still be delicious.
5. Keep Warm: As you cook each pita, wrap it immediately in a clean dish towel to keep it warm and soft. This also helps to steam them slightly, further enhancing their texture.
6. Repeat: Continue cooking the remaining pita dough rounds, one or two at a time, until all are cooked.

Step 7: Serving and Storing – Enjoying Your Homemade Pitas

1. Serve Immediately: Homemade pita bread is best enjoyed warm and fresh, straight from the skillet. The texture is at its peak when freshly cooked.
2. Storing Leftovers: If you have leftover pitas, allow them to cool completely and then store them in an airtight container at room temperature for about 5-7 days. To refresh day-old pitas, you can lightly toast them in a toaster or skillet or briefly warm them in the oven.
3. Freezing: For longer storage, you can freeze pita bread. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2-3 months. To thaw, simply let them sit at room temperature for about an hour or gently reheat them in a skillet or oven.