Add flour, salt, and olive oil. Mix until shaggy, then knead 8–10 minutes until smooth and slightly tacky.
First rise
3 Put in an oiled bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
Divide
4 Turn the dough out and divide into 8 equal pieces.
5 Shape into tight balls. Cover and let rest 20 minutes.
6 That rest matters — it makes them easier to roll without shrinking back.
Roll
7 Roll each ball into a circle about 6–7 inches across, and about 1/4 inch thick. Try to keep them even. Thin spots or lopsided shapes can prevent a full pocket. Keep the rolled rounds covered with a towel while working.
8 Important step: Let the rolled out pita rest for about 20 minutes to rest/rise.
Bake hot
9 Heat oven to 500°F with a baking steel, pizza stone, or an upside-down heavy sheet pan
10 Let that surface heat for at least 20–30 minutes.
11 Place 1–2 pitas on the hot surface and bake 2–3 minutes, until fully puffed. They should balloon up dramatically.
12 Do not overbake or they’ll get crisp instead of soft.
Steam-soften
13 As each pita comes out, wrap it in a clean towel. This keeps them soft and helps preserve the pocket.
