Ingredients

1 heaping cup warm water

1 packet dry, active yeast

½ Tbsp cane sugar

3 cups all purpose flour

2 Tbsp olive oil

2 tsp salt

Directions

Add water, yeast, and sugar to stand mixer bowl and stir well. Wait 5 minutes for the yeast to activate and then add remaining ingredients. Use dough hook attachment to knead dough for about 10 minutes. It should be soft and stretchy.

Cover bowl with plastic wrap and a tea towel. Allow to rise until doubled – about an hour.

After dough has risen, divide it into 8 equal balls.

Flour surface and roll each individual ball until it is flat and about 1/8th inch thick. Put the pita circles on three different pieces of parchment paper.

Cover all pita circles with a towel and allow to get puffy and rise for about an hour.

Stick pizza stone into oven and turn oven on to 475. It’s important that the stone needs to get hot so do not add it after it’s preheated.

Add one parchment paper of pita at a time to the hot pizza stone and cook for 4 minutes.

Repeat until all pita are cooked.

Serve immediately or when cooled.