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500 grams all-purpose flour

5 grams instant yeast

5 grams salt

4 grams sugar

330 grams water

25 grams olive oil

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Dough preparation

1. In a large bowl, whisk together flour, instant yeast, salt and sugar and mix evenly.

2. Add water and olive oil. Mix well with a spatula to combine until a shaggy dough ball is formed.

3. Transfer the dough onto a clean and dry surface and knead until the dough ball is smooth and supple. It will be pliable and non-sticky. A well kneaded dough is smooth and can hold its shape.

4. Cover and let the dough rest in a large bowl for 1 hour or until it doubles in size. You can apply a little bit of oil on the surface of the dough ball to prevent it from losing moisture.

5. Transfer dough onto a lightly floured surface. Roll the dough into a log and divide it into 10 equal pieces with a knife or bench scraper. Take one piece at a time and shape each piece into a smooth ball.

6. Cover and let them rest for 30 minutes. The resting period helps the gluten in the dough relax and re-distributes air bubbles evenly inside the dough.

7. Use a rolling pin to flatten each ball into a 6-inch circle (approximately). Sprinkle some flour if needed to prevent sticking. Set on a lightly floured surface, cover with a towel and let pitas rest for about 10 minutes.

Baking

Oven

1. Preheat the baking tray inside the oven at 230°C. Bake the pitas for 5 minutes. Transfer to a wire cooling rack and repeat with remaining pitas.

Cast iron skillet

2. Brush some olive oil on a preheated skillet. Place a pita onto the hot pan and cook for 3 minutes until it begins to puff up and the bottom has brown spots and blisters. Flip the pita and cook for 2 more minutes.

3. Transfer the pitas onto a wire cooling rack and allow them to cool down for 10 minutes.