Preheat oven to 450 degrees.
Dissolve yeast into 1/4 cup of warm water. Allow it to "activate" for about 5 minutes.
Into a stand mixer add: flour, sugar, oil, salt & yeast water.
Add dough hook attachment & "knead" ingredients together while slowly adding in the rest of your warm water.
Once all water is in the bowl, add in your salt. Knead on medium speed until all ingredients are completely incorporated & sticky dough is seen.
Cover mixing bowl with kitchen towel & allow to "proof" for 30 minutes until dough has doubled in size.
When dough is ready, onto a floured surface, add dough & divide into 12 balls.
Cover dough again & allow to proof for 10 minutes.
When dough is ready, roll out your dough into a 1/4 inch disk.
**Using a finger, dip it into the water & slightly wet top of pita disk.
It is now time to bake your pita, to do this flip the disk to the opposite side you rolled it out on. Place it onto either a pizza stone or a parchment paper lined baking sheet. (You can bake up to 2 pitas at a time).
Bake your pitas for 5-6 minutes. When they are done they will be lightly browned on top & puffy.
Repeat steps until all 12 pitas are baked. Allow to cool, serve & enjoy!
*Not all pitas will perfectly puff. I had some that puffed completely, some only had 1/2 a puffed side & some not at all.
Get creative with them. You can always use the non-puffed bread as a flatbread!
**Store pita in an airtight container for 3-4 days at room temperature.