• In a bowl of a stand mixer, add the flour, dry yeast, and sugar. Mix with a spoon until combined.
• Add the salt, and mix until combined.
• Add the olive oil and room temperature water, and start mixing on low until the dough forms.
• Increase the speed to medium and keep mixing for at least 8 minutes or until the dough is smooth and silky.
• Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size.
• Punch down the dough and transfer it to a clean floured surface. Roll the dough into a roll and divide it into 8 equal pieces (we suggest weighing the dough).
• Roll each dough piece into a ball (see in the video) and place 8 dough balls onto a floured surface. Cover with a clean towel and let the dough rest for 30 minutes.
• Using a rolling pin, roll each dough ball into a thin circle. Try to roll out the dough into the thinnest thickness without ripping it (if your dough sticks too much to the surface, simply sprinkle some flour). Repeat with the other pieces of the dough.

Cooking pita bread on the stovetop

• Heat a castiron pan (or a regular pan) over medium to high heat, you can drizzle some olive oil if you want, and carefully place the pita bread dough on the pan.
• Cook the pita bread for 1-2 minutes on each side, until bubbles start to form, checking constantly that the pita doesn't burn from the high heat (been there done that).

Make it in the oven

• To bake pita bread in the oven, you will need to reheat your oven to its highest temperature.
• Pita bread needs very high heat to form a pocket if that's what you are looking for. Greek pita bread doesn't have a pocket, so it's okay to reheat the oven to 250c (480f).
• Place a pizza stone or an oven tray and reheat the oven to 250c (480f). Carefully transfer the pita dough onto the preheated tray and bake for 3-4 minutes. Keep an eye on the pita so it won't burn.