Classic Mediterranean Pita Bread

In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.

Stir in the flour, salt, and olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into 1/4-inch thick rounds.

Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.

Dust each pita with semolina flour and bake 2-3 at a time for 3-5 minutes, until puffed and lightly golden.

Remove from oven and wrap in a clean towel to keep soft. Repeat with remaining dough.