Puffy Homemade Pita on a Pizza Stone

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the hot water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Spread the oil in a bowl, put the dough in it, cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
5. 5
   Preheat the oven to 250°C (480°F), with a pizza stone inside, for at least half an hour.

   ⚙ Preheating the OvenOvenBaking stone (pizza stone)

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Divide the dough into 8 balls and roll each ball into a circle 3 mm thick.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Don't roll too thin: in a round half a centimeter thick or more, the steam in the dough puffs it into a pocket; a round that's too thin dries into a cracker.

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
7. 7
   Cover the rounds with a towel and let rest 15 minutes.

   Kitchen towel
8. 8
   Bake on the hot stone, 3–4 pitas at a time, 3–4 minutes, until the pitas puff into a pocket and take on a little color.

   ⚙ BakingOvenBaking stone (pizza stone)

   💡Full heat and a scorching-hot stone are what make the pocket: the stone stores heat and transfers it straight to the bottom of the pita.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Wrap immediately in a towel, so the pitas stay soft.

   Kitchen towel