This dish is refreshingly simple: just flour, olive oil, and a proper yeasted rise, no soy anywhere in sight. The dough gets kneaded until smooth and elastic, then rests until doubled, giving these pitas that signature light, chewy structure. A blazing-hot baking stone is what makes the magic happen here, puffing each round into a perfect pocket in just two minutes flat. Fresh out of the oven, they're pale, soft, and pliable, ideal for stuffing with roasted vegetables or scooping up dips. Whether you're building a mezze spread or just want fresh bread on the table, this one's a great fit for a soy free kitchen.
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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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