Fluffy Homemade Pita Bread

Gather all necessary ingredients before commencing with the recipe.\nCombine yeast, 1 cup of warm water, and 1 cup of flour in the bowl of a stand mixer. Whisk everything together until well incorporated, then allow the mixture to sit for 15 minutes, during which time it should start to bubble and foam.\nAdd 1 1/2 tablespoons of olive oil and salt to the yeast mixture, followed by another 1 1/2 cups of flour. Mix the ingredients together using a dough hook attachment on low speed until you achieve a soft, supple, and slightly sticky dough.\nKnead the dough using the machine on low speed until it becomes slightly springy and still soft, taking around 5 to 6 minutes. If the dough sticks to the sides of the bowl during this process, add up to 1/4 cup more flour in small increments.\nTransfer the dough to a floured work surface and shape it into a ball.\nWipe the inside of the bowl with 1/4 teaspoon of olive oil. Turn the dough around in the bowl to lightly coat it with oil, then cover it with foil and let it rise until it has doubled in size, approximately 2 hours.\nOnce the dough has risen, remove it from the bowl and place it onto a lightly floured work surface. Use your hands to gently flatten the dough into a flat shape about 1-inch thick.\nCut the dough into 8 equal pieces using a knife. Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.\nCover the dough balls with lightly oiled plastic wrap and let them rest for 30 minutes.\nTransfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat each dough ball with your fingers to form a flat, round disc about 1/4-inch thick. Allow the shaped dough to rest for 5 minutes.\nBrush a cast iron skillet with the remaining 3/4 teaspoon of olive oil and place it over medium-high heat. Place one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for an additional 1 to 2 minutes, until both sides are golden brown.\nStack the cooked breads on a plate and wait for them to cool enough to handle. Slice the breads in half and open the pocket inside for stuffing.