pita bread

• Makes about 8-10 pita bread
• 3 1/2 cups bread flour
• 25 g fresh yeast (2 1/4 tsp active dry yeast)
• 1 tsp sugar
• 1 tsp salt
• 1 1/2 cups water at room temperature

Directions

1. In a large bowl mix flour with sugar and salt. Dissolve yeast in water and pour over the flour mixture. Knead well until smooth and elastic. Transfer the dough to an oiled bowl, cover with plastic wrap and and let it rise until double in size, for about 1 hour.  
2. Preheat the oven and and your baking stone to 240C. I don't have a baking stone so I used an iron cast lid placed on the oven rack, this works as well.
3. Turn dough onto a lightly floured surface and divide into 8 pieces and shape each into a ball. Allow the balls of dough to rest, covered, for 15 minutes.
4. Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Allow them to rest, uncovered, for 10 minutes before baking
5. Quickly place 1 piece of dough into the preheated stone or iron cast lid or skillet and bake for 3 or 4 minutes. The pita should be completely puffed, and form a pocket in the center. 
6. Wrap the pitas in a large kitchen towel to keep them soft.