3 1/2 cups bread flour

2 teaspoons kosher salt

2 teaspoons instant yeast

1 1/4 cups lukewarm water

2 tablespoons olive oil

4 tablespoons unsalted butter, softened

1/2 teaspoon paprika

1 teaspoon fresh minced thyme

1 teaspoon fresh minced rosemary

1 grated garlic clove

1/4 teaspoon turmeric

1/4 teaspoon salt

1/4 teaspoon ground pepper

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In a large bowl, whisk together flour, salt, and instant yeast. Add lukewarm water and olive oil, stirring until a shaggy dough forms. Knead for 2–3 minutes until the flour is absorbed. Adjust with flour or water as needed.
Drizzle olive oil over the dough, swirl to coat, then cover and let rise in a warm place for 1½–2 hours until doubled.
Mix softened butter with paprika, thyme, rosemary, garlic, turmeric, salt, and pepper to make seasoned butter; set aside.
Shape dough into a circle, divide into nine equal portions, and form into balls. Place on a parchment-lined baking sheet, cover, and rest for 30 minutes.
Preheat oven to 500°F with a pizza stone or baking steel on the top rack.
Cut nine 6–7-inch parchment squares. Roll each ball gently into a 5–6-inch round. Place each on parchment and rest for 30 minutes.
Transfer rounds with parchment onto the hot baking surface in batches of 2–3. Bake 2–4 minutes until puffed. Keep warm wrapped in a towel while finishing remaining batches.
Serve warm with seasoned butter, or cool and store up to 3 days at room temperature, or freeze up to 2 months. Optionally, fry in a skillet with olive oil for 1–2 minutes per side just after baking.

Use bread flour for the best puff and structure; all-purpose flour can be substituted.

If pitas don’t puff, check yeast freshness and oven temperature.

Dough can be refrigerated up to 24 hours before baking.

Store in an airtight container at room temperature for 3–4 days or freeze for longer storage.