I had never made pita before, so this was very exciting. The fresh pita was fabulous. It will be hard to go back to store bought after this.
4 cups white flour
2 cups semolina flour
2 tablespoons plus 1 teaspoon sugar
2 teaspoons salt
3 tablespoons vegetable oil
1 tablespoon yeast
2 cups water
Activate the yeast by mixing it with 1/4 cup of warm water (100 degrees F or 38 degrees C) and a teaspoon of sugar. Set aside until it's frothy, about 10 minutes.
Blend the flours, remaining sugar and salt in a mixing bowl. Add the yeast, oil and the water to form a dough. The dough should be soft, but not sticky.
Knead the dough by hand on a lightly floured surface or with a mixer with a dough hook, for about 10 minutes. The dough will be smooth and elastic.
Divide the dough into smooth balls. You should be able to make 12 small size pita from this recipe. Place the dough balls on a lightly floured surface, cover, and leave to rest for about 10 minutes.
Roll out each dough ball into a thin circle, about 1/8 inch thick. Set the rolled dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
Preheat a very lightly oil cast iron skillet over medium heat. You can use a griddle or other non-stick pan if you do not have cast iron.
Cook the pita, turning serveral times, until golden brown on both sides. The browning will be uneven. As it cooks the dough will puff up, which is how it becomes a pocket.