Pita Bread (V.3)

Ingredients:

350g AP flour

200ml lukewarm water

1 tsp Instant yeast

1 tsp sugar

2 tbsp vegetable oil

Instructions:

1. Add lukewarm water, yeast, and sugar, whisking until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. Pour the yeast mixture into all-purpose flour, cooking oil, and salt.  Combine until evenly mixed.
3. Cover it with a lid or towel, and let it rest for about 25-30 minutes or until it doubles.
4. Remove the dough and place it on a lightly floured surface. Weigh each dough ball about 50g and roll it into a ball.
5. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
6. Place the rolled-out dough on a parchment-lined cookie sheet or on the countertop. Cover with a damp towel and rest for 20 to 25 minutes.
7. Heat a cast-iron skillet over medium-high heat. Work with one pita at a time: lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles form. Use a spatula to flip the pita and cook on the other side for 1 to 2 minutes until large toasted spots appear on the underside.