This pita bread is wonderful for Meat Free Gyros, or as a side to any dish of the Mediterranean cuisine. I personally enjoy the thickness and softness of this pita bread.

• 200 g water, warmed up to about 100F
• 10 g sugar
• 10 g instant dry yeast
• 425 g all purpose flour
• 25 g olive oil
• 10 g salt

Combine all dry ingredients in a bowl and add water. Mix the dough at low speed for about 6 minutes. Form a ball and place it back in the bowl and let the dough rest until it doubled in size.

Kneed it back and divide into 8 pieces and let it rest for another 30 minutes. Roll the dough out into 1/4-inch thick rounds and let it rest again for 30 minutes. Place in a cast iron skillet over medium-high heat, add a bit of oil if you like, cook until the pita begins to puff up then flip and cook until the other side is lightly browned.