-
In a small bowl add ½ cup of the warm water (105° F), sugar, yeast and stir.
-
Set aside for 10 to 15 minutes at room temperature.
-
In a large bowl mix the rest of the warm water with flour, salt and olive oil with a wooden spoon.
-
After the yeast has frothed, add the yeast mixture and knead into a soft, smooth dough. You can use the dough paddle of your stand mixture if desired.
-
Keep the dough moist and soft as well as smooth and springy.
-
Apply olive oil over the dough and cover with a kitchen towel and keep at room temperature for an hour.
-
Preheat the oven to 485°F.
-
Once the dough has doubled in size remove from the bowl.
-
Put the dough on your working surface & deflate the dough gently.
-
Make 6 medium sized balls from the dough.
-
Dust the working surface with flour and roll each ball into round circles of about 6 inch about ¼ inch thick.
-
Cover the dough circles with the kitchen towel loosely and let rest at room temperature for 10 minutes.
-
Place dough on a greased tray and bake for 7 to 10 minutes or till puffed up and light brown.
-
Repeat as necessary.
-
Slice the bread into two and you will see the pockets.
-
Stuff the pockets with a filling of your choice or slice and bake to make pita chips.