Ingredients (makes 8 medium-sized pitas)
3 cups (390g) flour (Japan: use bread flour / 強力粉)
1/2 tbsp salt
1 tbsp sugar/honey
2 tsp yeast
1-1/4 cups (300mL) water
2 tbsp olive oil
If using active dry yeast, mix the yeast with the sugar and 1/4 cup of the water, warmed. Let sit 5 minutes before adding the remaining ingredients.
If using instant yeast, you can just mix all the ingredients well.
Knead for a few minutes until soft and no longer sticky. Let dough rise for 90 minutes in a warm place.
Divide the dough into 8 equal balls and let rest for 20 minutes.
Roll out each ball into a 6-inch (15cm) circle. Bake at 200C / 400F for about 5 minutes. The pitas should puff up, but if they don’t, it’s fine! You can still cut them open with a knife to stuff them.