5 1/2 cups flour
2 Tbs. dry yeast
3 tsp. salt
2 Tbs. sugar
4 Tbs. olive oil
2 cups warm water
Combine 1/2 cup warm water with yeast. Add sugar, salt, and olive oil when yeast has dissolved. Add the remaining 1-1/2 cups of warm water. Then add flour 1 cup at a time. You don't want the dough to be to stiff or to soft. On a floured surface cut the dough into 12 sections and knead them into balls. (Make sure to have enough flour on the surface so the dough does not stick.) Cover them for 20-30 minutes to raise. (I have better luck closer to 30 minutes.) Heat oven to 450 degrees, best if you have a baking stone in the oven as the temp. rises.
Take 1 dough ball at a time and roll it out, making sure to keep the top skin layer on the top! Roll out to probably 6 or 7''. Not as thin as a tortilla, but fairly thin. Drop topside up onto the baking stone in the oven, I can fit 2 or 3 on mine. Bake for about 4 minutes or until the pita puffs up and gets slightly browned, you don't want it to brown or it will be dry and flaky. Take out and cool on a cooling rack and repeat with the next few balls.
