Step 1

Dissolve yeast in warm water for about 5 minutes in the bowl of your stand mixer.

Step 2

Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter.

Step 3

Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Step 4

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller.

Step 5

Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Step 6

Let rest on the floured surface 30-40 minutes until slightly puffed.

Step 7

While the dough is resting, preheat oven to 425F.

Step 8

With a large spatula, flip the rounds of dough upside down onto a baking sheet. Bake 10-15 minutes until light golden.