Pita!

100% Flour (500g Strong AP or bread)

72% water (360g 110F)

3% Salt (15g)

3% EVO (15g)

3% Sugar (15g)

2.6% Salt (13g)

2% IDY yeast (10g)

1. Mix water, sugar and yeast.  Wait 10 minutes.
2. Mix the liquid with the flour in the Kitchen Aid with the dough hook for 2-3 minutes.  Slowly start incorporating the salt and the EVO over a couple of minutes and continue mixing for 5 minutes.
3. Make a dough ball and transfer to an oiled container.  Let double in volume about an hour.
4. Transfer the dough to the countertop, degas it and split into 12 (75g) balls.  Let rest for 10-15 minutes covered with a damp towel.
5. Thinly roll the dough into ~6 inches discs (I rolled one by one as I was cooking them.  Use rice flour (it has good tolerance to high heat) to prevent sticking.
6. Bake 10-15 seconds on the first side until you see the sides are starting to puff and then split and continue baking until you see a nice puff.  Don’t overcook!
7. Transfer to a plate covered with a dry towel.
8. Voilà!