• Whisk together the water, sugar and yeast in a large mixing bowl until combined and the sugar is dissolved.
• Stir in the salt and oil.
• Add the flour into the mixture ½ cup at a time until all is combined and it has reached a dough consistency (you may not need all the flour).
• The dough will be wet and that’s normal. Gently dust the dough with flour and carefully knead the dough inside the bowl to incorporate all the dough together.
• Remove the dough from the bowl and knead on a clean work surface for a few minutes. Let the dough rest for 10 minutes and then knead again for a few more minutes.
• Place the dough in a clean oiled bowl. Cover the bowl with plastic wrap and a kitchen towel and let it rise for 1 hour until the dough doubles in size.
• Punch the dough back down into the bowl and remove to a clean work surface.  Divide into 8 even pieces and shape into balls. Cover with a kitchen towel and let them rise for 10 more minutes.
• Use a floured rolling pin to roll each of the dough balls into a circle that is approximately 6-7 inches wide and approximately ¼ inch thick.  Be careful not to over roll the dough because you don’t want to force the air pockets out of the dough.  Continue this process until all are formed.

Baking Instructions:

• Preheat the oven to 475 degrees F and place a cast iron skillet into the oven while it’s preheated to warm up on the pan.
• Place the pita dough on the pan onto the pan approximately 1 inch apart so that it does not crowd the pan (you may have to work in batches).
• Bake for 2 minutes and then flip them over with a spatula or tongs.  Bake the other side for 1-2 more minutes until the other side is browned.  The pita should puff up nicely while baking.
• Carefully remove from the oven and cover with a paper towel while you continue to bake the other pita doughs.

Stovetop Instructions:

• Heat a cast iron skillet over medium high heat.
• Drizzle a small amount of oil into the skillet and spread it around evenly with a spatula.
• Place the pita dough into the pan and do not crowd the pan (you may have to work in batches).
• Cook for approximately 30-40 seconds until bubbles start to form into the dough.
• Flip with a spatula and cook for 1-2 minutes until it starts to brown slightly.
• Flip and cook the other side for 1-2 more minutes until the other side is slightly browned as well.
• Carefully remove from the pan and cover with a paper towel while you continue to cook the other pita doughs.
• Once all the pita doughs are cooked through, serve immediately while warm and enjoy!