Step 1: In a large mixing bowl or the bowl of your stand mixer, combine 1 cup of warm water (ensure it’s between 105-115°F or 40-46°C), 2 teaspoons of active dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5 to 10 minutes until foamy.
Step 2: Add 3 cups of flour, 2 tablespoons of olive oil, and 1 teaspoon of salt to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low speed for 2 minutes until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until combined.
Step 3: Increase speed to medium-low (or turn out onto a lightly floured surface) and knead for 7-10 minutes, until the dough is smooth, elastic, and no longer sticky. It should bounce back when gently poked.
Step 4: Lightly grease a clean, large bowl with a teaspoon of olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Step 5: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8-10 equal pieces. Roll each piece into a smooth ball.
Step 6: Cover the dough balls with a clean kitchen towel and let them rest for 15-20 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 7: Preheat your oven to its highest setting (typically 475-500°F or 245-260°C) with a pizza stone or an inverted heavy-duty baking sheet inside for at least 30-45 minutes. If using a cast iron skillet, preheat it over high heat on the stovetop.
Step 8: On a lightly floured surface, take one dough ball and roll it into a round disc, about 6-8 inches in diameter and about 1/8 to 1/4 inch thick. Aim for an even thickness. Repeat with remaining dough balls, stacking with parchment paper if needed, keeping them covered.
Step 9: Carefully place one or two rolled-out pita discs directly onto the preheated pizza stone/baking sheet or into the hot cast iron skillet. Close the oven door quickly. The pita should puff up dramatically within 1-3 minutes.
Step 10: Once puffed and lightly browned on top, carefully flip the pita and bake for another 30 seconds to 1 minute to cook the other side. Do not overbake.
Step 11: Remove the baked pita from the oven and immediately transfer it to a plate or basket lined with a clean kitchen towel. Cover them loosely to keep them warm and soft while you bake the remaining pita.