Software:
3 cups bread flour (you can substitute up to 1/2 with whole-wheat flour)
3 tablespoons olive oil
1 teaspoon sugar
2 teaspoons kosher salt
1 packet instant yeast
1 cup warm water
Hardware:
Stand mixer, food processor or bread machine
peel
rolling pin
baking stone
Combine the ingredients except the water in your stand mixer with the paddle attachment. With the mixer set to 'stir' slowly add the water and stir until the dough comes together. Switch out the paddle for the dough hook and knead the dough for 5 minutes; form into a ball and cover to let rise for 1-2 hours.
After the dough has risen punch it down and divide into 8-12 equal portions. Roll these into balls and flour lightly; cover with a towel and leave to rise for 20 minutes while preheating your oven (with a baking stone on the middle rack) to 350 degrees.
Roll out your pitas to ~1/4 inch thickness and use the peel to deposit them on the baking stone. Bake for 3-4 minutes, then flip over and bake another 3-4 minutes. Remove and devour as is, or brush with melted butter. Or use them to make a falafel sandwich!
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