This homemade flatbread comes together with a simple, short ingredient list and a technique that rewards a little patience: a foamy yeast proof, a smooth hand-kneaded dough, and a blazing-hot stone that coaxes each round into a full, dramatic puff. Olive oil enriches the dough just enough to keep it soft and pliable, while a quick rest under a towel locks in steam so the pitas stay tender rather than crisping up. Rolled thin and baked in batches, each round bakes into a pocketed, golden-flecked bread that's perfect for stuffing, dipping, or tearing straight off the towel while it's still warm. Because the dough leans on pantry basics and a good olive oil rather than any processed oils, it's a solid pick for a seed oil free kitchen. Once you get the rhythm of rolling and baking down, this is the kind of bread you'll want to make on repeat.
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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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