Ingredients:
1 package active dry yeast
1 tsp sugar
1-1/2 cups warm water
1 tsp salt
3-1/2 cups bread flour, plus more for dusting
1 tsp olive oil
Instructions:
Combine yeast, sugar and warm water in mixing bowl, stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add flour, a little at a time, mixing at lowest speed with a dough hook until all the flour has been incorporated and the dough gathers into a ball.
Turn the dough onto a floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, turn over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1-1/2 hours.
Place a large pizza stone on the lower oven rack and preheat the oven and stone to 500 degrees.
Punch the dough down, divide into 8 pieces, and gather each piece into a ball, keeping all of them lighly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle about 8 inches in diameter and 1/4 inch thick. Make sure the circle is completely smooth with no creases or seams in the dough. Cover the disks as you roll them out. Put 2 pita rounds at a time on the pizza stone and bake for 3 or 4 minutes until the bread puffs up like a balloon and is pale golden. Remove the bread from the oven and cool on a rack for 5 minutes. They will naturally deflate, leaving a pocket in the center.
