Once you get a taste of this chewy, flavorful homemade pita, you'll never want to eat store-bought again.
Rolling the pitas thin aids in the formation of a pocket.Avoiding tears on the surface of each dough disk prevents the pitas from bursting and venting the steam in the oven.Charring the pitas in a skillet after baking replicates the intense heat of a traditional oven.
When enough steam is generated, it builds pressure, pushing the pita out from the center and inflating it. Because the exterior has already started to set, though, it's strong enough to resist rupturing, keeping that steam bubble trapped within. Pita is a yeasted bread, which means it has to go through several stages: mixing, proofing, shaping, final proofing, and baking.
We also don't want the dough to be too dry, since it needs moisture to puff. If you knead the dough on a board, it'll seem very sticky, and you'll be tempted to add too much extra flour—which is not a good thing, since it will soak up and trap some of that necessary moisture.
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