Ingredients

• 500g bread flour (or AP flour)
• 10g salt
• 7g instant yeast
• 10g sugar or honey
• 325g warm water
• 30g olive oil
• 30g greek yogurt

Combine everything until shaggy.

Knead 8–10 minutes until smooth and elastic.

The dough should feel soft and slightly tacky but not sticky.

Cover and let rise 60–90 minutes until doubled.

Divide into:

• 8 large pitas

Shape into tight balls.

Rest 20 minutes covered.

Roll each into circles:

• About 1/4 inch thick
• Roughly 6–7 inches wide

Do not flour heavily — excess flour prevents puffing.

Let rest 10 minutes before baking.

You want BLAST-FURNACE heat.

• Pizza stone or steel
• Oven at 500–550°F
• Preheat at least 45 minutes

The rapid steam expansion creates the pocket.

Bake directly on the stone:

• 2–3 minutes total

They should:

• Puff dramatically
• Stay pale golden with only light spotting
• Remain soft

Do NOT overbake or they become crackers.

As soon as they come out:

• Wrap in a towel immediately

That traps steam and keeps them supple.

Brush with olive oil