Pita bread

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

Mix in the olive oil and salt, then about three quarters of the remaining flour with the dough hook, adding the rest a little at a time until the dough 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 with foil and let it double in size, around two hours.

Turn it out onto a floured surface, press the air out and flatten it into a shape you can cut into eight equal pieces, then form each into a small round loaf by stretching the top down and tucking it underneath.

Cover the rounds with oiled plastic wrap and rest 30 minutes.

Roll each round out on a floured surface to about a quarter inch thick and let it sit five minutes, keeping the others covered with a towel.

Cook on a preheated cast iron skillet lightly brushed with olive oil over medium-high heat about two to three minutes per side, flipping back and forth; the halves separate and it puffs up. Three minutes a side to blistered and golden brown is enough.