Pita bread recipe for falafel dinner with pickled cabbage

3/4 cup warm water (105 -111F) 
1 package (2 1/4 teaspoons), active dry yeast
1 teaspoon plus 1 tablespoon sugar
3 3/4 cups bread flour (469 grams), plus more for dusting
1 1/2 teaspoons sea salt
3 tablespoons extra-virgin olive oil, plus more for the bowl
3/4 cup whole-milk Greek yogurt

add the yeast and sugar to the heated water and let it proof for 5-10 minutes. 

once the yeast has proofed add everything but the yogurt into a bowl and mix together - i used my stand mixer but hand kneading is a ok. 

knead for 5 minutes then place in an oiled bowl and place into a warm place to rise for 2 hours. 

I used the proofing setting on my oven and the dough was silky and smooth. 

after the 2 hours, remove the dough from the bowl, remove the extra air and then evenly weigh out the dough into 8 pieces.

roll the dough into balls and then place them back into a warm place covered to rise again for 30 minutes. 

after the 30 minutes shape the balls into pita shape (1/4 " circles) but without pushing too much air out. 

to cook: 

heat a cast iron with oil place the pita rounds in and cook on both sides and even flipped back and forth until they are done. 

Begin checking at 5 minutes. they bake in around 8 minutes.