- 1 T instant yeast
- 1¼ c water, warm
- 1 t sea salt
- 3-3½ c all-purpose flour
Using an electric mixer, combine water, yeast, salt, and 1½ c flour. Beat to form a soft batter-like consistency. Add additional flour until dough starts to come together. Add enough flour to form a soft dough that clears the sides of the bowl (but still slightly tacky to the touch). Knead for 4-5 minutes with an electric mixer or until dough is smooth and elastic.
Turn dough onto a lightly floured surface and divide into 6 pieces. Roll the dough pieces into a ball shape. Lightly cover balls of dough and let rest for 10-15 minutes.
Roll each doughball out to about ¼ inch thick. Let pita rounds rest, lightly covered, for 30-40 minutes until slightly puffed.
Preheat oven to 400°F. Gently flip two pitas onto a baking sheet lined with parchment paper. Make sure they are flipped so the side that was resting on the counter is now facing up. Spritz with water, if needed.
Bake the pitas for 7-10 min. until slightly brown very lightly and have puffed several inches. Baked and cooled pitas can be frozen or stored covered at room temperature for 1-2 days.