Proof the yeast (if using active dry). In a bowl, mix warm water with sugar or honey and stir in the yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, you can skip proofing and add it straight to the flour.

Make the dough. In a large bowl, combine flour and salt. Add the foamy yeast mixture (or water for instant yeast), plus olive oil. Stir with a spoon until a shaggy dough forms.

Knead until smooth. Turn the dough onto a lightly floured surface. Knead 7–10 minutes until soft, elastic, and slightly tacky but not sticky. Add flour sparingly to avoid drying it out. You can also use a stand mixer with a dough hook for 6–8 minutes on medium-low.

First rise. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover and let it rise in a warm spot until doubled, about 1 to 1½ hours.

Preheat for baking. Place a baking steel, pizza stone, or an upside-down sheet pan in the oven and heat to 475°F (245°C) for at least 20 minutes. For stovetop cooking, heat a heavy skillet over medium-high for several minutes.

Divide and rest. Turn the risen dough out and gently deflate. Divide into 8 equal pieces for medium pitas (or 10 for smaller). Roll each into a ball, cover, and rest 10 minutes to relax the gluten.

Roll the rounds. On a lightly floured surface, roll each ball into a circle about 6–7 inches wide and 1/8 inch thick. Keep the thickness even—this is key for good puff. Dust off excess flour.

Optional bench rest. Let the rolled rounds rest 5–10 minutes. This quick pause improves puff and prevents shrinking.

Bake in the oven. Place 2–3 rounds onto the hot stone or pan. Bake 2–3 minutes until they balloon dramatically, then another 1–2 minutes for light browning. Don’t overbake; you want soft, not cracker-crisp.

Or cook on the stovetop. Lay a round in the hot dry skillet. Cook 1–2 minutes until bubbles form, flip, and cook 1–2 minutes more. Flip again; with a gentle press using a spatula, it should puff. Adjust heat as needed to avoid scorching.

Cover as they finish. Transfer hot pitas to a clean kitchen towel and wrap them to keep steam in. This step helps keep them supple and prevents drying.

Serve or store. Enjoy warm, or cool completely before storing. If some don’t puff, they’ll still taste great and work perfectly for dipping or wraps.