• Make the Dough: Sift the flour into a large mixing bowl or the bowl of a stand mixer. Add yeast, sugar, and salt. Mix to combine. Pour in olive oil and water, then mix until a rough dough forms.
• Knead by hand on a floured surface for 10 minutes, or knead with a stand mixer using a dough hook until the dough is smooth and elastic.
• First Rise: Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm spot for 1 hour, or until doubled in size.
• Shape the Dough: Punch down the risen dough to release air. Divide into 8 equal parts (about 100g each), and shape each into a smooth ball. Cover and let rest for 10–15 minutes. Then, on a floured surface, roll each ball into a ½ cm (¼ inch) thick circle.

Baking Methods:

• Regular Oven Method: Preheat your oven to 485°F (250°C) or as high as it will go. Place a baking tray upside down inside to to simulate a baking stone.
• Once hot, remove the tray, and lay 3–4 pitas on it. Bake for 3 minutes, flip, and bake another 1 minute until puffed and lightly golden. Cover immediately with a towel.
• Skillet / Stovetop method: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Cook one pita at a time for 1–2 minutes per side, until puffed with golden spots.
• Cover each pita as soon as it comes off the pan.
• Pizza Oven Method: Preheat your pizza oven to 600–700°F (315–370°C).
• Bake rolled pitas directly on the oven surface for 30–60 seconds, until puffed and golden. Flip and cook a few more seconds. Immediately cover with a towel.