Soft Pita Bread with Puffy Pocket

Combine lukewarm water with sugar and instant yeast and let sit for about 10 minutes until foam forms on top - a sign that the yeast is active and your pita will puff up beautifully.

Sift all-purpose flour into a large bowl, add salt and two tablespoons of olive oil. Pour in the activated yeast mixture and start mixing. Then knead by hand or with a stand mixer for 8-10 minutes until smooth and slightly elastic. Dust lightly with flour as needed so the dough does not stick.

Coat the bowl and the dough surface with the remaining tablespoon of olive oil, cover with a kitchen towel, and let rise in a warm spot for about 60 minutes until doubled in size.

Preheat the oven to 250-260 degrees C and heat a baking tray inside at the same time. Prepare a sheet of parchment paper for quick transfer of the rounds onto the hot tray.

Divide the risen dough into 4 equal pieces. Briefly knead each piece and roll out into a round about 16-18 cm in diameter and 4-5 mm thick. Make sure the rounds are evenly rolled and free of cracks - otherwise the pocket will not form.

Let the shaped rounds rest on the parchment paper for another 10 minutes. Then quickly slide them with the paper onto the hot tray in the oven. Bake for 3-4 minutes until the pitas puff up significantly. Once the pocket forms and the bread turns golden, bake for 1 more minute. Right after pulling from the oven, cover the pitas with a towel - they will stay tender.

Serve warm or at room temperature. Soft pita is great with hummus, falafel, gyros, or stuffed as you like. You can cut or gently tear the pitas before serving.