In the bowl of a mixer, combine the yeast, sugar, and water to make the pita bread recipe. Blend until the yeast is dissolved. Wait 5–10 minutes until yeast foams before removing.

Using the dough hook, mix the flour and salt for 6 to 8 minutes. You might also combine the components by hand.

The amount of flour required by the dough may vary somewhat from what is specified in the pita bread recipe, depending on the type of flour used. The dough for your pita bread should become an elastic ball and a little bit sticky after some time of mixing.

When ready, brush the dough with olive oil, set it in a bowl, and wrap it with a kitchen towel and plastic wrap. Until it doubles in size, let it sit in a warm location for at least 20 minutes. For this recipe for pita bread, this step is crucial. The pita bread becomes soft and fluffy after the initial proof. If it's winter, warm up the oven for a minute or two before turning it off and letting the dough rise there.

Take the dough out of the bowl and use your hands to gently deflate it. If it is excessively sticky, help yourself with a little flour. Divide into 6 equal-sized balls that weigh around 145g/ 5 oz apiece.

Prior to shaping, give the pita bread balls a 15-minute rest. The dough will relax and become simpler to shape during this second proof.

Use a rolling pin to shape the pita bread, or stretch it into a 20 cm circle with your hands. While hand stretching results in a softer, fluffier pita, rolling a pita will yield one that is crunchier. If the dough rebounds, wait a few minutes for it to rest before rolling it again.

Pita bread can be given a more traditional appearance by pressing down firmly with your hands to create dimples or by poking holes in the top with a fork.

A nonstick frying pan should be heated to medium heat before adding a small amount of olive oil and removing any leftover oil for a quicker baked pita. Each pita bread should be baked for about 3 minutes on each side, until soft and faintly coloured. To keep the moisture within during baking, if your pan has a lid, put it on.

Use steam to make the pita for it to be fluffier. A piece of aluminium foil should be cut to fit your pan. Olive oil should be liberally distributed and sprinkled over it. Your pita should be shaped and put on the foil. Over medium-low heat, pour a generous amount of water into your plan; it should instantly begin to steam! Immediately place your pita inside and cover with the lid. Steam it for 12 to 15 minutes. Remove it, turn it over, and cook it for an additional two to three minutes on the foil.

When you flip your pita bread, lightly press it with a wooden spoon on the pan to give it additional colour.