🔹 Step 1: Activate the Yeast (if using active dry yeast)

In a small bowl, mix warm water, sugar/honey, and yeast. Let sit for 5–10 minutes until foamy. If using instant yeast, skip this step and combine everything directly.

🔹 Step 2: Mix the Dough

In a large mixing bowl or stand mixer, combine flour and salt. Add yeast mixture (or dry yeast + warm water) and olive oil. Stir until a shaggy dough forms.

🔹 Step 3: Knead the Dough

Knead the dough for 8–10 minutes by hand (or 5–6 minutes in a mixer) until it’s smooth, soft, and elastic. Add a little more flour if sticky, but don’t overdo it.

🔹 Step 4: First Rise

Form the dough into a ball, place it in an oiled bowl, cover with a towel or plastic wrap, and let it rise for 1–1.5 hours in a warm area until doubled in size.

🔹 Step 5: Divide and Rest

Punch down the dough and divide it into 8 equal pieces. Roll each into a ball. Cover and let them rest for 15–20 minutes to relax the gluten.

🔹 Step 6: Roll the Dough

Using a rolling pin, flatten each ball into a 6–8 inch circle, about ¼ inch thick. Dust with semolina or flour if needed.

🔹 Step 7: Preheat Oven or Skillet

Preheat your oven to its highest temperature (450–500°F / 230–260°C) with a baking sheet or pizza stone inside. Alternatively, heat a cast-iron skillet on high heat.

🔹 Step 8: Bake or Cook the Pitas

Transfer 1–2 rolled discs onto the hot baking surface. Bake for 2–3 minutes until puffed and lightly golden. If using a skillet, cook 1 minute per side.

🔹 Step 9: Cool and Store

Remove the pitas and place them on a clean kitchen towel. Cover to keep soft. Serve warm or store in an airtight container for up to 3 days.