Ingredients:
3 c. all-purpose flour
2 t. dry instant yeast
2 t. sugar
2 t. salt
2 T. canola oil
1 c. lukewarm water
Instructions:
In the bowl of a stand mixer, add in all the ingredients in the order listed.
Mix on medium speed for 10 minutes (or 15 minutes if mixing by hand).
Cover the bowl and let the dough rise in a warm place until it doubles in size.
Gently press the dough down onto a floured board and divide it into 8 even pieces.
Roll each piece into a ball and flatten slightly with your palm.
Cover the dough balls and let them rest.
Preheat the oven to 450 degrees.
Place an empty baking sheet into the hot oven to heat while you shape the breads.
Take each dough ball and firmly roll them out until each one is about 6″ across.
Dust the circles with flour and bake them on the hot baking sheet 2 at a time, for 5 minutes or until they puff up and start to brown on the bottom.
Remove pitas from oven and cover with a clean dishtowel until they cool.
Once cool, store them in a ziploc bag.