Pitas from Scratch

INGREDIENTS


• 1 C whole wheat flour
• 2 C bread flour
• 2 tsp salt
• 2 tsp instant yeast
• 
1 C lukewarm water
• 1/4 C yogurt
• 2 TBL olive oil
• 2 tsp sugar
  TOPPING FOR FINAL RISE (Step 7)
  
• 1 TBL olive oil to coat bowl
• 1 TBL coarse salt

STEP BY STEP

1. Mix and knead the dough ingredients for at least 5 minutes together to make a soft, smooth very slightly sticky dough.
2. Place the dough in a lightly greased bowl, cover, and let rise for 60-90 minutes, or until doubled in bulk.
3. Preheat the oven to 500°F, with a baking stone on the middle rack.
4. Gently deflate the dough, and divide it into 8 pieces, and shape each into a ball.
5. Cover, brush with olive oil and sprinkle with salt, and let rest for 10 minutes.
6. Roll balls into 6″ flattened circles and cover with a damp cloth to rest for 10 more minutes.
7. Place pitas on the hot stone.
8. Bake for 3-4 minutes, until puffy. Turn them over, and bake for one more minute.  The key is to set the top and bottom so the inside has a chance to expand.
9. Remove from the oven, and place on a rack to cool.
10. Repeat with the remaining pieces of dough.
11. Once the pitas are cool, separate the two sides of each to make 16 thin rounds. These will become your pitas.
12. Brush rough side with oil or butter, and sprinkle with salt