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In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces. For best results, use a kitchen scale to weigh each piece to approximately 75 grams.

Take each piece of dough and roll it into a smooth, tight ball. Place the dough balls on a lightly floured baking sheet, ensuring they have some space between them. Cover them with a clean kitchen towel and let them rest for 20-30 minutes.

While the dough balls are resting, heat a cast-iron griddle or heavy-bottomed skillet over medium-high heat. It should be hot enough that a drop of water sizzles immediately, but not smoking.

On a lightly floured surface, take one dough ball at a time. Using a rolling pin, roll it out into a thin, round disc, about 6-7 inches in diameter and 1/8 inch thick. Try to keep the thickness even to ensure proper puffing.

Carefully place one rolled pita disc onto the hot griddle. Cook for 30-60 seconds until bubbles start to form on the surface and the bottom has light brown spots. Flip the pita and cook for another 30-60 seconds. The pita should puff up beautifully. If it doesn't puff completely, gently press down on the edges with a spatula to encourage puffing.

Flip the pita one more time and cook for a final 15-30 seconds until both sides are lightly browned and slightly charred in spots. Remove the cooked pita from the griddle and place it in a clean kitchen towel-lined basket or plate to keep warm and soft while you cook the remaining pitas.

Serve the warm pita immediately, cut open to reveal the pocket, ready for your favorite fillings or dips.


In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 8 equal pieces. For best results, use a kitchen scale to weigh each piece to approximately 75 grams.

Take each piece of dough and roll it into a smooth, tight ball. Place the dough balls on a lightly floured baking sheet, ensuring they have some space between them. Cover them with a clean kitchen towel and let them rest for 20-30 minutes.

While the dough balls are resting, heat a cast-iron griddle or heavy-bottomed skillet over medium-high heat. It should be hot enough that a drop of water sizzles immediately, but not smoking.

On a lightly floured surface, take one dough ball at a time. Using a rolling pin, roll it out into a thin, round disc, about 6-7 inches in diameter and 1/8 inch thick. Try to keep the thickness even to ensure proper puffing.

Carefully place one rolled pita disc onto the hot griddle. Cook for 30-60 seconds until bubbles start to form on the surface and the bottom has light brown spots. Flip the pita and cook for another 30-60 seconds. The pita should puff up beautifully. If it doesn't puff completely, gently press down on the edges with a spatula to encourage puffing.

Flip the pita one more time and cook for a final 15-30 seconds until both sides are lightly browned and slightly charred in spots. Remove the cooked pita from the griddle and place it in a clean kitchen towel-lined basket or plate to keep warm and soft while you cook the remaining pitas.

Serve the warm pita immediately, cut open to reveal the pocket, ready for your favorite fillings or dips.
