Follow these four steps for soft, puffy pitas. Read through them once first, since the pan needs to be hot when the dough is ready.

Step 1: Mix the dough

• In a large bowl, combine the warm water, yeast and sugar. If you are using active dry yeast, let the mixture stand for 5-10 minutes until foamy.
• Add the flour, olive oil and salt.
• Stir with a wooden spoon until a rough, sticky dough forms and no dry flour remains.
• Cover the bowl with a clean kitchen towel or reusable cover.
• No kneading is necessary.

Step 2: Let the dough rise

• Leave the dough in a warm place for 60-90 minutes, or until approximately doubled in size.
• If your kitchen is cool, it may need a little longer.

Step 3: Divide and shape

• Lightly flour your work surface and transfer the dough onto it.
• Divide it into 8 equal pieces.
• Shape each piece into a ball and cover them for 10 minutes to relax the dough.
• Roll each ball into a circle about 6-7 inches (15-18 cm) wide and approximately ¼ inch (5-6 mm) thick.
• Try to keep the thickness even so the pita can puff properly.

Step 4: Cook in a skillet

• Heat a heavy skillet or cast-iron pan over medium-high heat until thoroughly hot. Do not add oil.
• Place one pita into the dry skillet.
• Cook for about 30-60 seconds, until bubbles begin to form and the underside develops light golden spots.
• Flip and cook for another 30-60 seconds.
• Flip once more if needed. The pita may inflate into a pocket as steam forms inside.
• Transfer to a clean kitchen towel and cover to keep it soft while you cook the remaining breads.
• Cooking times vary with the pan and stove. If the bread browns too quickly before puffing, reduce the heat slightly.

Alternative: Oven method

• Preheat the oven to 475°F (245°C), with a heavy baking tray or baking stone inside.
• Carefully place the rolled pita rounds on the hot surface.
• Bake for approximately 2-4 minutes, until puffed.
• Remove promptly and wrap in a clean towel.