This recipe is based on one from my all time favorite bread book 100 Great Breads by Paul Hollywood. When cooked on the pizza stone these come out with a great chewy texture and pocket that is perfect for stuffing with anything you can think of, or just dipping into greek yogurt like my husband and I enjoy these.
2 cups bread flour
1/2 tablespoon salt
2 tablespoons sugar
1 tablespoon olive oil
1 tablespoon yeast
1/2 - 3/4 cups warm water
Combine all ingredients in a bowl and mix until combined. Using the dough hook of an electric mixer, knead dough for 3-4 minutes, adding additional flour as necessary to make sure the dough is elastic and no longer sticky. Place in a warm spot and let rise for about an hour. Preheat oven to 475 and place a pizza stone one position from the bottom.
Cut dough into 3 or 4 pieces, depending on the size pitas you want, and roll each one to about 1/4 inch thickness. Place dough pieces directly on the preheated stone. Bake for 4-5 minutes on the first side, then flip and bake another 3-4 minutes. Remove and cool on a wire rack for 5-10 minutes.
And I promise, my husband and I really do cook things other than carbs...hopefully we'll be posting some more recipes soon!