The secret to getting the pita to puff up (thus creating a “pocket”) is letting the dough rest for a while after rolling it out and then cooking it at a very high heat. A pizza stone is perfect for this because it keeps a hot even temperature, even when the oven door is being opened and closed. If you don’t have a pizza stone, a cookie sheet will work.
1 Tbsp yeast
1 C warm water
1 tsp salt
1 Tbsp sugar
1 Tbsp oil
2½ – 3 C flour
In a large bowl, mix yeast with sugar and water and let stand for 10 min. When bubbly, add 1 1/2 C flour, oil and salt. Turn the dough out onto a floured surface and work in the remaining flour, kneading 5-10 minutes. Place dough in an oiled bowl. Turn the dough over so that it is covered with oil. Cover and let rise in a warm place 1-2 hrs or until doubled.
Punch down dough and divide into 8 portions. Roll each into a 5-6” circle about 1/8” thick. Place on a floured tea towel or pastry cloth and allow to rise for 20-30 min.
Preheat oven to 425º F. Bake on a hot cookie sheet or pizza stone for 5-8 minutes until it puffs up and is light brown. Turn over and bake the other side for another 4-6 minutes. Remove from the oven and wrap in a tea towel or cloth until it cools. Serves 8.