Warm water, yeast, and a touch of sugar bloom into a foamy base before olive oil and flour come together into a smooth, elastic dough. A slow hour-long rise builds the structure needed for that dramatic puff, and rolling each piece into even, thin rounds is the trick to getting a full pocket every time. Baked on a screaming-hot stone for just two minutes, these pitas balloon up before your eyes, landing soft, pale, and barely golden. Wrapping them in a towel right out of the oven traps steam and keeps every round pliable and tender for stuffing, dipping, or tearing straight off the stack. It's a straightforward, satisfying homemade bread project, and it fits neatly into a dairy free kitchen without any fuss.
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Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
Add the olive oil, salt, and 2 1/2 cups of the flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
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