This is a much thicker pita bread that is great for making "Dagwood" Sandwiches. Seriously, a delicious experience!
For the bowl when rising
In the bowl of a stand mixer, whisk together the 2 packages of yeast, 2 Cups of warm water and 1 Cup of flour.
Let this mixture stand for about 20 minutes. It will become foamy and bubbly!
Pour 3 Tablespoons of Oil and 3 1/2 teaspoons of salt into the mixture.
Add 3 1/2 Cups of flour and begin mixing on low speed with a bread hook.
The dough will become soft and slightly sticky. If the dough sticks to the sides, add 1/2 Cup of flour, a little at a time, until it pulls away from the sides easily.
Kneed the dough with the stand mixer and dough hook for about 5 or 6 minutes. The dough will be very springy and quite soft.
Turn the dough onto a floured surface and form into a smooth ball.
Wipe the inside of a large bowl with about a 1/4 Tablespoon of Oil. Turn the dough around in the bowl to cover it with the oil.
Cover the bowl and let sit until the dough doubles in size. This will take about 2 hours in a warm area.
Place the dough on a floured surface and lightly pat it into a flat rectangle ,about 1 inch think.
Cut the dough into 12-16 even pieces. I like a thick pocket so I tend to go 12 or 14.
Form each piece into a round ball with a smooth top.
Cover the dough balls with oiled plastic wrap and let them rest for about 30 minutes.
Sprinkle flour on a work surface and flatten each round dough ball into 1/2 inch rounds. Let them rest about 5 more minutes.
Heat oven to 450 degrees. If you have a baking stone put it on the middle rack in the oven while preheating. If you don't have one, you can use a large baking sheet the same way.
Place the shaped dough directly on the baking stone or sheet. Cook for about three minutes. The dough will puff after about two minutes and is done when it has fully opened.
Remove the pita from the oven and cover with a clean dish towel while cooking the rest of the pitas.
Cool before cutting.
Let the bread cool before cutting!