2teaspoonsyeast(original recipe calls for instant - I used active dry)
2teaspoonssugar
1 ½teaspoonssalt
1cupwater(8 oz)
2tablespoonsvegetable oil
Instructions
Combine all ingredients and knead on medium with the dough hook of your stand mixer for about 5 minutes (10 minutes if by hand), until the dough is smooth and soft. Place dough in an oiled bowl and let rise for 1 hour, until dough is puffy.
Turn out the dough and divide into 8 even pieces. Gently shape each piece of dough into a ball. Roll out pieces of dough into 6-inch rounds. (Use your rolling pin - I don't think patting works well. Also, I wonder if rolling the dough helps your pitas puff.) Place 4 pitas on a parchment-lined or greased baking sheet; cover and let rest for 15 minutes while the oven heats to 500F. (I missed this step; I wonder if the rest is important for the pitas to puff.)
Bake one sheet of pitas on the bottom rack of your oven for 5 minutes, until they puff up. Move to the middle rack and bake for another 2 minutes. Repeat with the other baking sheet. Eat pitas while fresh. Store cooled pitas in an airtight container or bag.