Pita Bread

Yield

16 pitas.

In the bowl of a stand mixer fitted with a dough hook, combine yeast, flour, salt, and water. Mix at low speed until dough comes together, then increase speed and knead until dough pulls away from the sides of the bowl, about 5-6 minutes, adding flour if necessary.
Line the sides and bottom of a bowl with olive oil. Transfer dough to oiled bowl. Let rise in a warm spot until doubled in size, about 2 hours.
Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 16 pieces.
Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds.