Pita bread

In the stand mixer bowl, combine 1 cup warm water at about 110F, half a teaspoon of sugar and a packet of active dry yeast.

Whisk in 60 g flour to a slurry and set aside in a warm place 15 minutes until bubbly and much larger.

Add 1 tsp salt, 2 tbsp olive oil and the remaining 2 1/2 cups flour; stir to a shaggy dough.

Knead with the dough hook on low about three minutes until the dough comes together.

Cover with a towel and rest about 10 minutes to relax the gluten.

Place a heavy sheet pan, pizza stone or griddle plate on the lowest oven rack and heat the oven to 475.

Knead on low about two minutes more, then by hand a few minutes until smooth and elastic.

Oil the bowl, cover with a damp towel, bonnet or plastic wrap and let rise in a warm place about an hour, until doubled.

Punch the dough down, turn onto a lightly floured surface and divide into eight equal pieces.

Shape each into a ball, tucking the corners under and circling it under a cupped hand.

Cover loosely with a wet towel and rest 10 minutes.

Roll the balls out on a lightly floured surface into six-inch circles with a flat rolling pin.

Bake two at a time on the hot griddle sheet, door closed, about two minutes until puffed.

Flip and bake two more minutes.