• In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.
• Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.

Stand Mixer Method

• Place a dough hook attachment on the stand mixer and gradually add flour and salt. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.

Mixing by Hand

• Gradually add flour and salt to the yeast mixture, starting with ½-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.
• Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.
• Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.
• Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.
• Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.
• Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.
• As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.
• On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or ⅛-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.
• Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.
• Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel. Though pitas are best right out of the oven.