For the Bread: Take luke warm water in a bowl, add sugar and yeast into the water and mix well.
Leave it for 10 minutes until the mixture froths up. If it does not froth, Discard the mixture and start again.
In another bowl, add flour and salt, mix. Make a well at the center, pour in the yeast mix and knead into a soft and smooth dough.
Transfer the dough to a clean surface, dust little flour and knead for few minutes by stretching the dough and then folding it back until the dough is smooth and elastic.
Transfer it to the same bowl in which you started, grease the bowl and the dough with olive oil and cover it with damp cloth.
Leave it for proofing till 1 hours at least or until the size of the dough has doubled the volume.
After the dough has risen to double the size, knead the dough once again.
Divide the dough into equal sized portions (I made 7 equal portions).
Shape the dough into round shapes and lightly cover the dough with flour so they don't stick together. Let it sit for about 10 - 15 minutes.
Now roll the dough into discs. Keep the same thickness for all the portions of the dough.
Keep the rolled disc on lightly floured surface and let it rest for 30-40 minutes or until it rises and becomes fluffy again.
Pre heat the oven to 210°C. Very gently flip the disc on to a baking tray lined with parchment paper. Make sure to keep the side of the disc, which was resting, face the top.
Another trick to get a fluffy pita is to spritz water on the surface so they are mildly wet and helps in rising the pita.
Bake in pre heated oven for about 10 minutes turning the tray around once or twice to ensure pita is evenly baked. Bake until you see the surface of pita lightly browned and they have puffed up.
It is important to make sure you flip the disc on baking tray so the side that was resting on the counter is now facing up. Spritz with water, so the surface is mildly wet. This will ensure pita to rise and brown evenly.
To make Middle Eastern Meat Balls with Mint-Garlic Yogurt Dip:
Mix all ingredients together. Let it sit for 10-15 minutes.
Meanwhile heat oil in a pan.
Now roll small portions of meat into balls shapes and shallow fry until golden brown on all sides.
Serve hot meat balls as appetizers with fresh mint garlic yogurt dip.
To make fresh mint garlic yogurt dip, hang thick curd in muslin cloth for about 30 minutes. Then add 1 clove of grated garlic, fresh mint leaves, salt and a hint of roasted cumin powder.
I served these pita as pita pockets stuffed with middle eastern meat balls and mint garlic yogurt sauce. It was delicious!
This dish is a great party dish. You can make the pita bread a day ahead. Pita bread stay good for 4-5 days refrigerated.