Zainab's Homemade Pita Bread

1. Sprinkle yeast over 1 cup warm water, then add sugar. Let sit until bubbles form in the water, 5 to 10 minutes.

2. Mix 2 cups flour, 1 1/2 tablespoons olive oil, milk powder, and salt together in a stand mixer fitted with the dough hook attachment until combined. Add yeast mixture and knead on low speed; it may look unmanageable at first but in a few minutes it will leave the sides of the bowl and form a ball. Continue to knead gently until ball is soft and smooth. If dough is too dry and hard, add 1 to 2 tablespoons warm water. If dough is too wet, add a little flour.

3. Cover the dough with plastic wrap and leave in a warm place until it has doubled in size, 2 to 3 hours.

4. Transfer dough to a floured work surface. Roll into a cylinder shape or flatten it with your hands and divide into 10 equal pieces. Form each piece into a ball, cover with greased plastic wrap, and let rise for 8 to 10 minutes.

5. Sprinkle a small amount of flour onto the work surface. Take one dough ball and gently flatten it with your fingers or a rolling pin into a 6- to 8-inch circle, about 1/4 inch thick. Repeat with remaining balls. Cover and let rise one more time, 8 to 10 minutes.

6. Heat a large skillet over medium-low heat. Lightly grease with remaining olive oil and place pitas into the skillet. Cook until bubbles form and pitas puff up, 2 to 3 minutes. Flip and cook, without turning, until completely puffed up, another 2 to 3 minutes.

Cook's Note:

To bake pitas in the oven, place bread circles on a greased baking tray. Bake in a preheated 500 degree F (260 degree C) oven until pitas puff up completely and are golden on both sides, 2 to 3 minutes.