Pita

Ingredients

• 2t active dry yeast
• 1t granulated sugar
• 40g whole wheat flour
• 300g all-purpose flour
• 240g warn water (105-115°F)
• 1t kosher salt
• 2T olive oil

Instructions

1. 1Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet on the middle rack to preheat as well.
2. 2In a medium bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes foamy. This is called blooming the yeast.
3. 3Add the whole wheat flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, or until it becomes smooth and elastic. The dough should feel soft and slightly tacky, but not sticky.
5. 5Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for at least 1 hour, or until it has doubled in size.
6. 6Gently punch down the dough and divide it into 6-8 equal pieces (about 2oz each). Roll each piece into a smooth ball.
7. 7On a lightly floured surface, use a rolling pin to roll each ball into a very thin, flat circle, about ⅛-inch thick. Don't be afraid to roll it thin! This is the key to getting a good puff.
8. 8Carefully place a few of the rolled-out pitas onto the hot baking stone or baking sheet. Bake for 2-3 minutes. When a pita begins to puff up, use tongs to flip it over and bake for another 1-2 minutes until both sides are lightly browned.
9. 9Remove the pitas from the oven and immediately wrap them in a clean kitchen towel to keep them warm and soft while you bake the rest. Enjoy them fresh!