Combine everything in the bowl of a stand mixer with the dough hook.

Knead on medium/low speed for 10 minutes or until dough is stretchy and smooth.

Oil a large bowl. Place the dough in the bowl and add a lid or plastic wrap. and allow to rise until doubled.

Let the dough rise in a warm place until doubled in size. About 4-6 hours at room temperature or up to 12 in the refrigerator.

Divide the dough into 8 equal portions and shape into small balls on a lightly floured surface

Let the dough rest for 15 minutes to relax gluten.

Roll each ball of dough into a 6” thin circle with a rolling pin, no more than 1/4” thick.

Allow them to rise a little until puffy (about 30 min- 1 hr). Cover with a damp tea towel during this final rise to avoid the dough drying out.

While the pitas are doing their last rise, get a large pizza stone or cast iron skillet preheating in the oven at 500 degrees. You want to use a heavy vessel so that it can retain the heat. When the pitas hit the hot surface they release steam in the oven, and cook rapidly, creating the pocket that is so great for sandwiches or pita pockets!

Place the pita bread dough onto the hot baking surface and place into a hot oven. Bake for 5 minutes or so. They should puff up really nicely.