Pita bread

Put one package of yeast in the bowl of a stand mixer with one cup of very warm water and one cup of flour, mix, and let it sit 15 to 20 minutes until it is bubbling and foamy, which proves the yeast is active.

Mix in the olive oil and the salt, then about two more cups of flour, holding back the last of it.

Add flour a little at a time with the dough hook until the dough just pulls away from the sides and is very supple, soft and slightly sticky.

Knead at least five or six minutes.

Oil the surface of the dough, cover the bowl with foil and let it double in size, around two hours.

Turn it out onto a floured surface, flour the top and press it flat to knock the air out and get a shape that can be cut into eight equal pieces.

Form each piece into a small round loaf by stretching the top down with the thumbs and tucking it underneath, turning as you go, for a smooth top.

Cover the rounds with oiled plastic wrap and let them sit about 30 minutes.

On a floured surface pat one round flat, flour the top lightly and roll it to approximately a quarter of an inch thick; keep the other dough under a towel.

Let each rolled pita rest five minutes before it goes in the pan.

Cook in the preheated, lightly oiled cast iron skillet over medium-high heat about two to three minutes per side, flipping back and forth, until blistered and golden and puffed in the middle.

Pile them on a plate as they come off the heat and let them cool enough to handle.