One of the best feelings ever: taking a fresh batch of pita bread out of the oven and tearing it with your hands. Mm.
- 1¾ cups whole wheat flour
- 1¾ cups unbleached white flour
- 1½ tablespoon active dry yeast
- 1¼ cups water
- 2 tablespoons olive oil
- ¾ teaspoon sea salt
- Preheat oven to 450°F.
- In a mixing bowl, combine half of the flour and the yeast. In a saucepan, heat and stir water, oil, and salt until warm (120°F). Add to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
- Turn out the dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic—about 3-5 minutes. Cover and let rest in a warm place for 15 minutes.
- Divide the dough into 12 equal portions. Roll each dough portion between well-floured hands into a very smooth ball. Cover the dough balls with plastic wrap or a damp cloth and let rest for 10 minutes. Gently flatten balls with your fingers, making sure not to crease the dough. Cover and let rest for 10 more minutes. (Keep the dough balls covered until they’re ready for use.)
- On a well-floured surface, lightly roll one dough ball into a flat round. Do not stretch, puncture, or crease the dough. Don’t overwork the dough or it will not puff during baking.
- Place on an ungreased baking sheet and slide into the oven. Bake for 3 minutes, then flip using a wide spatula, then bake for 2 more minutes. Cool slightly on a wire wrap. It’s best to eat while warm. While still warm, place the remainder in a paper sack to keep it soft and to prevent drying.
Ready in about 1 hour