In either a stand mixer or a large bowl, combine all ingredients and knead on low-medium until the dough is smooth, soft, and elastic – approximately 10 minutes. Add flour or water as needed for the dough to be tacky but not sticky.
Transfer the dough to an oiled bowl, turn it over to coat and cover with a towel. Allow to rise in a warm place until doubled in volume, 1 – 1/2 hours.
Punch the dough down and divide it into 8 pieces, rolling each piece into a ball. Cover with a towel and let rest for 20 minutes while preheating the oven to 450°F.
Roll each ball into a circle approximately 8″ in diameter and 1/8″ thick and place the round onto either a baking stone or an inverted baking sheet. Mist the stone or baking sheet with water (I get my hand wet and flick the water on there) and wait 30 seconds. Place as many rounds as you can on the stone or baking sheet and bake for about 3 minutes for the dough to puff into a balloon (which may or may not happen, but it really neat to see if it does!). Wait 30 seconds and remove each bread to cool on a rack.
Variations for this Pita Bread Recipe:
White Whole Wheat Option: Use white whole wheat flour in place of all the bread flour and replace 1/4 cup water with 1/4 room temperature milk.
Whole Wheat Option: Replace 2 cups of the bread flour with whole wheat flour. You may replace all of the bread flour with whole wheat flour and substitute 1/2 cup water with 1/2 cup milk, but the pitas may not inflate or turn out as fluffy.