There's something deeply satisfying about watching a plain round of dough puff up into a pocketed pita right on the stovetop. This dough comes together from just flour, yeast, and olive oil, kneaded until smooth and elastic, then left to rise until pillowy and doubled. Rolled thin and cooked in a hot cast iron skillet, each round bubbles and blisters into those signature golden spots in under two minutes a side. The result is soft, pliable bread with a warm, slightly nutty flavor from the olive oil — great for scooping, stuffing, or tearing straight off the towel while it's still hot. Since you control the seasoning yourself, it's an easy one to keep in your added salt rotation.
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Combine the warm water, sugar, and yeast in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — if it doesn't foam, the yeast is inactive and should be replaced.
Add the flour, salt, and olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back slowly when poked.
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