2 ½ tsp instant yeast**
1 ½ cups warm water
3 cups flour
1 tsp salt
1 tsp sugar
Additional flour for kneading, if necessary
Combine yeast, water, flour, salt and sugar. Add additional flour if needed to make a soft, but workable dough. Knead until smooth and elastic. Let dough rest for 10 minutes.
If you have a baking stone, place it (ungreased) on a lower rack in oven while preheating (if you are using a regular baking sheet, place it in the oven only 1 min before adding dough). Preheat oven to 500°F.
Divide dough into 12 small balls. Leave in covered bowl. Roll out each ball into a circle about 6-inches across and ¼-inch thick.
Place on hot baking stone (or baking sheet), one or two at a time. Cook 2 minutes, or until dough puffs up. Turn over and cook about 1 minute longer. With spatula, partially flatten pita (don’t completely flatten, or the insides will stick together). Place on a plate and cover with a towel while other pitas are cooking.
Cut in half and fill to eat. Or leave whole and break into pieces (or cut into triangles) served with hummus and/or tzatziki for dipping.
**NOTE: If you are not using instant yeast, combine regular yeast and water; let sit for 5 minutes, until combined and active. Mix in flour, salt and sugar. Knead until smooth and elastic. Cover and let rise for one hour. Roll into balls and proceed as above.
Yield: 12 whole pitas