Ingredients:

  • 3 cups (375g) bread flour
  • 1 cup (240ml) warm water
  • 2 tsp (7g) instant yeast
  • 1 tsp (6g) salt
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) honey

Instructions:

  1. Combine the warm water, honey, and yeast in a bowl and let it bloom for 5 minutes.
  2. Stir in the olive oil, salt, and bread flour.
  3. Knead the dough by hand or with a mixer until smooth and tacky, ensuring it bounces back slowly when poked.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 to 90 minutes until doubled in size.
  5. Punch down the dough and divide it into 8 equal portions, rolling each into a smooth ball.
  6. Allow the dough balls to rest for 10 minutes to relax the gluten.
  7. Use a rolling pin to flatten each ball into a circle approximately 1/4 inch (6mm) thick.
  8. Heat a cast iron skillet over medium-high heat until a drop of water evaporates instantly.
  9. Lay the dough in the pan; flip after 30-60 seconds once bubbles form on the surface.
  10. Wait for the pita to inflate and remove once golden-brown charred spots appear.