- 1 cup warm water
- 2 teaspoons active dry or instant yeast
- 3 cups all-purpose flour
- 2 teaspoons salt
- Mix the water and yeast together, the flour and salt, knead together until a rough dough is formed.
- Sprinkle extra flour on your surface, knead by hand for about 7 minutes, or until dough is smooth and elastic. Don’t knead for too long or the dough will become tough. Add more flour as needed to keep the dough from sticking to your hands or the surface.
- Take bowl you mixed the dough ingredients in and spray with nonstick cooking spray (I use Trader Joe’s Coconut Oil spray). Transfer dough back into bowl and let rise in a warm place for 1 hour. If fluffier pita is desired, let rise for 2 hours.
- Turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and roll each piece into a disc about 1/4 inch thick, setting aside each piece as it is rolled out.
- Warm a cast iron skillet over medium-high heat until, lightly spray with non-stick spray or brush with a bit of olive oil. Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side.
- Store pitas in a sealed container or plastic bag for up to one week.