Arabic pita with a pocket

Ingredients:

• 1 pack of active dry yeast
• 1 teaspoon of sugar
• 1.5 cups of warm water
• 1 teaspoon of salt
• 1 teaspoon olive oil
• 3.5 tbsp. high-gluten bread flour, plus a little more for sprinkling

Preparation:

1. In the bowl of a powerful electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water. Stir. Let stand until the yeast begins to foam, about 5-10 minutes.
2. Add the salt. Add the flour a little at a time, beating on the lowest speed until all the flour is incorporated and the dough begins to form a ball. This should take about 4 minutes.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat with oil, and cover with plastic wrap. Let the dough rise for about 1.5 hours, until it has doubled in size.
4. Punch down the dough, divide it into 8 pieces, and roll each piece into a ball. Lightly dust the pieces of dough you're not working with with flour and cover them. Let the dough rest, covered, for 15 minutes to make it easier to roll out.
5. Place a large pizza stone on the bottom rack and preheat the oven (or the stone) to 260°C. Using a rolling pin, roll each dough ball into a circle approximately 8 inches in diameter and 0.5 inches thick. Make sure the circle is completely smooth, with no folds or seams that will prevent the pitas from puffing up properly. Cover the rolled-out disks, but do not stack them.
   
   Place two dough circles at a time on the hot pizza stone and bake for 3-4 minutes, until the dough puffs up like balloons and turns pale golden. Watch carefully; they bake quickly.
   
   Remove the bread from the oven and let it cool on a wire rack for 5 minutes. The pitas will deflate, creating a "pocket" in the center. Wrap the pitas in a large kitchen towel to keep them soft.