Needs about 2.5 hours to make from start. Original = 10x 107 cal servings; 2x servings in [ ]; MFP
[51.2 g] 2 cups (256 grams) all-purpose flour, plus more for sprinkling
[0.1 g] was 1 tsp (was 5 grams) kosher salt
[0.8 g] 1 tsp (4 grams) instant yeast, see notes above
[33 g] ~3/4 cup (165 grams) lukewarm water
[2.8g ] 1 tablespoon (14 grams) olive oil, plus more for drizzling
Mix the dough: whisk flour, salt, and instant yeast. Add the water and oil. Stir. Knead about 30 seconds.
Drizzle a little olive oil over top, turn the dough to coat, cover bowl and transfer to a warm place. Rise for 1.5 hours.
Portion the dough: Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Divide. Using flour ball up each portion. Let rest 30 minutes.
Roll out each ball: Flatten one ball, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. Let rest for 15 minutes.
Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. I like to cook 3 at a time. Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.
Store the pita: Store pita at room temperature in an airtight bag or container for 3 days or freeze for up to 3 months. Reheat before serving.
https://alexandracooks.com/2020/06/25/easy-homemade-pita-bread-recipe/