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Parve
Easy
1 Hour, 20 Minutes
Diets 
Whether filled with schnitzel and fries, schwarma, or chocolate spread, pitas are not only popular but are a mainstay of the Israeli diet.
Yield: 10 large or 15 to 20 small pitas
1 tablespoon active dry yeast
1 teaspoon sugar
1 and 3/4 cups warm water (105 to 115 degrees Fahrenheit)
2 teaspoons salt
2 and 1/2 tablespoons extra-virgin olive oil
4 and 1/2 cups flour
Place yeast, sugar, and hot water into the bowl of an electric mixer fitted with a dough hook. Let stand five minutes, until bubbly. Add remaining ingredients and mix for a full five minutes. Transfer dough to a greased bowl. Cover with a towel, turning it over so that the entire surface of the dough is greased. Let rise 30 to 45 minutes.
Cut dough into 10 even pieces for large pitas, or 16 to 20 smaller pieces for mini pitas. Don’t stretch or handle dough too much. Cover with a damp towel for 10 minutes.
Preheat oven to 500 degrees Fahrenheit.
Roll each piece of dough gently to create a disc about one inch thick and place on a greased cookie sheet. Bake for about five minutes or until slightly puffed. Remove from oven and cover with a towel to keep soft. Once cooled, seal in a plastic bag. Serve within 24 hours.
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