For the pita dough
200g / or 1+ 2/3rd cups all purpose flour (we used organic King Arthur)
4g / or 3/4 tsp salt
2g / or 1/4 tsp active dry yeast
120g / or 1/2 cup warm water
2 tsp olive oil
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough forms into a ball, about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled (olive oil in recipe) bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 6 pieces, and form each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the portioned dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out. Cook pita rounds on the hot pizza stone for qbout 3 minutes. They should puff up nicely. Place on a rack to cool for 5 minutes. They should deflate on thier own.
Carefully rip one of the edges to expose the pocket. They are best when served warm!