01 of 10
Combine water, yeast and sugar in a small bowl until frothy.
Combine 1/2 cup warm water, 1 package of yeast, and 1 teaspoon of sugar. Allow yeast to dissolve. Wait until yeast water turns frothy (10-15 minutes).
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02 of 10
Combine flour and salt in a large bowl and add yeast water.
Combine 3 cups of flour and 1 1/4 teaspoon of salt in large bowl and mix. Make a small depression in the center of the flour, and add the yeast mixture.
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03 of 10
Slowly add warm water.
Slowly add one cup of lukewarm water.
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04 of 10
Mix dough with your hands, or a rubber or wooden spatula until slightly sticky.
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05 of 10
Knead the dough with your hands or a stand mixer. By hand, knead for 10-15 minutes until dough is elastic and smooth. Be sure to knead on a floured surface.
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06 of 10
Place dough in an oil coated bowl and allow to rise.
Place dough in an oil-coated bowl. Turn over to ensure the entire surface is coated. Cover the dough and allow it to rise for 2 1/2 to 3 hours, or until doubled in size.
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07 of 10
Make into a rope and pinch off small pieces.
Roll the dough into a rope. Pinch off 10 to 12 pieces of dough and form them into small balls. The balls should be a bit smaller than a tennis ball.
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08 of 10
Roll balls into circles with a rolling pin.
Preheat your oven, and baking sheet or stone, to 500 F. Roll out the balls of dough into circles about 5 inches in diameter.
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09 of 10
Place on a preheated baking sheet and bake for 4-6 minutes.
Place the dough on the preheated baking sheet on the bottom rack of your oven. Allow the pitas to bake for 4-6 minutes. The top of the dough will puff up. Turn the pita over and bake for another 2 minutes. Remove the baking sheet from the oven and push down the "puff" with a spatula.
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10 of 10
Serve pita bread warm!
Serve warm, or place in storage bags when cool.