pita bread

Pita bread
1 pkg of yeast
1/2 c warm water
3 c all purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 c lukewarm warm water
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add 1 cup of warm water, and stir with wooden spoon. Place dough on floured surface and knead for 10-15 minutes until smooth and no longer sticky. Spray large bowl with cooking spray and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on a floured surface. Let sit covered 10 minutes. Preheat oven to 500 degrees and make sure rack is at very bottom of oven. Roll out each ball of dough with a rolling pin into circles. Each should be 5-6 inches across and ΒΌ inch thick. Bake each circle 4 minutes until bread puffs up. Turn over and bake additional 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff.