1-First Step: Activate the Yeast Combine warm water, sugar, and yeast in a large bowl. Stir gently and let sit 5-10 minutes until foamy. This confirms yeast is alive. If no foam, start over with fresh yeast. Active voice keeps things moving smoothly.

2-Second Step: Mix the Dough Add salt, olive oil, and 3 cups flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface. The dough will feel sticky at first.

3-Third Step: Knead the Dough Knead for 8-10 minutes, adding remaining 1/2 cup flour as needed. Dough should be smooth and elastic, passing the windowpane test: stretch a small piece thin without tearing. This builds gluten for pocket formation.

4-Fourth Step: First Rise Place dough in an oiled bowl, cover with a damp cloth. Let rise in a warm spot 1 hour or until doubled. Punch down gently to release air.

5-Fifth Step: Divide and Rest Divide into 8 equal balls (about 100g each). Cover and rest 15-20 minutes. This relaxes gluten for easy rolling.

6-Sixth Step: Roll Out the Pitas Roll each ball into a 6-7 inch circle, 1/4-inch thick. Keep uniform thickness for even puffing. Dust lightly with flour to prevent sticking.

7-Seventh Step: Bake the Pitas Place 2-3 pitas on the hot stone. Bake 3-4 minutes until puffed and golden. They bake fast due to high heat creating steam pockets. No flipping needed.

8-Final Step: Cool and Serve Transfer to a wire rack to cool slightly. Stack under a clean towel to keep soft. Serve warm with dips or stuff immediately. Total time: 2 hours.