Pita

Combine the water, olive oil, yeast, sugar, bread flour and salt in a stand mixer with the dough hook.

Mix on low two minutes to a cohesive mass, then on high four more minutes; stop when a tug gives no tearing or shearing.

Cut into six even pieces of about 130 grams.

Shape each piece: pull out two sides and fold over, repeat, flip onto the seams, roll into a ball with the palm and fingertips, and pinch the bottom shut.

Move the six balls to a lightly oiled sheet tray, wrap tightly in plastic, and cold ferment in the fridge four hours, preferably overnight.

Preheat the oven to 425F.

Flour the board, press a ball out to a four inch circle with a flat hand to degas it, then roll with a rolling pin, turning 90 degrees, to about an eighth of an inch thick and roughly nine inches across.

Brush off the excess flour.

Shimmy a pizza peel underneath and land the dough on the hot steel or stone.

Bake about 90 seconds to two minutes, flip, and bake 90 seconds to two minutes more; three to four minutes in total, kept on the blonde side.

Move to a bowl lined with a tea towel to keep warm and steam; roll the next one while each bakes.