- 3/4 cup warm water (105-110 degrees)
- 2 1/4 teaspoons or 1 packet active dry yeast
- 1 teaspoon plus 1 tablespoon granulated sugar
- 3 3/4 cups bread flour, plus more for dusting (if needed)
- 1 1/2 teaspoonskosher salt
- 3 tablespoons extra virgin olive oil, plus more for the bowl
- 3/4 cup whole-milk Greek yogurt or labneh
In a medium bowl, combine the water, yeast, and 1 teaspoon of the sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
In a large bowl or stand mixer fitted with the hook attachment, combine the flour, salt, and remaining tablespoon of sugar. Add the yeast mixture, oil, and yogurt and mix to combine. Knead the dough either in the mixer or by hand on a clean work surface, adding more flour if needed, until the dough is soft and slightly sticky, 7-10 minutes.
Transfer the dough to an oiled bowl, cover with plastic (not touching the dough), and let the dough rise in a warm spot until it’s doubled in size, about 2 hours.
Preheat the oven to 500 degrees, and line two baking sheets with parchment paper. Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.
Roll the balls out into circles that are 1/4- to 1/2-inch thick. Place them on the baking sheets an inch apart, then bake until they’re puffy and lightly browned on top (begin checking for doneness at 5 minutes).
Transfer the pitas to a wire rack to cool. Enjoy!