PITA DOUGH

• In a small bowl, mix the warm water, yeast and sugar. Cover and let it develop for 10 min.
• In a stand mixer with the hook attachment, combine oil, salt, and bread flour until combined.
• Add the water/yeast mixture in and mix until the mixture comes together, elastic and smooth (about 8 minutes).
• Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough.
• Cover bowl with a damp cloth and let rise in a warm place for 1 1/2 hour.
• Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside (or set up your pizza oven to 1200F/700C).
• Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
• Working with as many pitas as will fit on the wooden pallet, pick up each pita and place top side down. (If using a cast iron skillet, bake one or 2 pitas at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 1 minute on each side.
• Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
• Bon appétit!