Toufayan Homemade Pita

Combine the warm water, sugar, and yeast with 90 grams of flour; whisk until blended and set it in a warm place for 15 minutes.
15 Minutes

Add the oil, salt, and an additional 90 grams of flour. Using a dough hook attachment, mix until the dough is soft and no longer sticks to the sides of the bowl.
NOTE: If the dough still sticks, add 45 grams of flour. With the mixer on low speed, knead on low for about 5 minutes.
5 Minutes

Scrape the dough onto a lightly floured surface, form it into a ball and place it into a lightly oiled bowl; roll the dough in the bowl to coat the dough surface with oil. Place the bowl in a proofing bag and let it rest in a warm draft-free area for at least 2 hours or until the dough has doubled in size.
2 Hours

Remove the dough from the bowl onto a lightly floured work surface and cut the dough into 6 equal pieces with a sharp knife. Using a food scale to weigh each piece will ensure they are equal in size.

Form each piece of dough into a small ball, pull the sides of the dough ball, and tuck the ends underneath. Set the balls two inches apart onto a parchment-lined pan dusted with flour; place the pan back into a proofing bag and allow the dough to rest for 30 minutes.
30 Minutes

Using a rolling pin, roll the dough balls into flat, round ¼-inch pitas and rest the dough for an additional 30 minutes.
30 Minutes

Over medium-high heat, brush a cast-iron skillet with a small amount of oil; once the pan is hot, add each pita to the skillet and cook until the bread puffs and the bottom browns slightly (about 2 minutes). Flip and cook for 2 additional minutes.
2 Minutes

Serve immediately, or store in an airtight container for 5-7 days.