In the D'Yeast 2.5L bowl, combine the lukewarm water, sugar, and yeast. Stir gently and cover with the lid. Place the bowl on the D'BakerAid Hub and select the yeast activation program. Let it run until the mixture is foamy and active.

In the D'Dough 4.5L bowl, combine the flour and salt. Add the activated yeast mixture and the olive oil. Mix and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the dough rise until the program is complete and the dough has doubled in size.

Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a smooth ball and let rest, covered, for 10 minutes. Roll each ball into a thin disc about ¼-inch (5mm) thick. Let the rolled pitas rest, covered, for 15–20 minutes.

Preheat the oven to 475°F (245°C) with a baking stone or inverted heavy sheet pan inside for at least 20 minutes. Place 2–3 pitas at a time directly on the hot surface. Bake for 2–3 minutes, until the pitas puff dramatically and are lightly golden. Transfer to a clean towel and cover to keep them soft while the rest bake.

Serve warm with hummus, tahini, olive oil, or stuffed with your favorite fillings. Pitas are best eaten fresh, but can be reheated briefly in a hot oven or toaster.