|Water||1 cup at 105 degrees F|
|Active Dry Yeast||2 teaspoons|
|Extra Virgin Olive Oil||2 tbsp.|
Combine 1 cup lukewarm water at 105 degrees F in a mixing bowl with the yeast and sugar. Stir until dissolved.
Add 1/2 cup flour and whisk together.
Place bowl in a warm (not hot) place, uncovered. Wait 15 minutes.
Add in salt, olive oil and 2 cups of flour. Stir until mixture forms a sticky mess and you can easily pull bits off.
Dust a clean working surface with some flour. Knead dough lightly for about 5 minutes or until smooth. Cover for 10 minutes. Then knead again for 2 minutes.
Clean the mixing bowl and coat lightly with extra virgin olive oil. Put dough in bowl & turn a couple times to coat with olive oil. Cover tightly with plastic wrap, leave in a warm place for 1 hour or until dough rises to double its size.
Place dough on a clean work surface. Divide into 8 pieces, shape into balls. Cover with a towel and leave for 10 minutes.
Using a floured rolling pin, roll into circles about 8 inches wide and a quarter inch thick. It helps to lift and turn the dough frequently as you roll. If dough starts to stick, sprinkle a tiny bit of flour.
Heat the oven to 475 degrees F and place a pizza stone, 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 baking sheet. 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.
Heat a cast iron skillet over medium-high heat. Add a tiny bit of extra virgin olive oil and wipe off any excess. It should only be lightly greased.
Working with one pita at a time, lay a rolled-out pita on the skillet for 30 seconds, until bubbles start to form.
Flip the pita over and cook for 1 minute on the other side, until large toasted spots appear on the underside.
Flip again and cook another 1 minute to toast the other side. The pita is ready when it puffs up forming a pocket.