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
- Mix and knead the dough ingredients for at least 5 minutes together to make a soft, smooth very slightly sticky dough.
- Place the dough in a lightly greased bowl, cover, and let rise for 60-90 minutes, or until doubled in bulk.
- Preheat the oven to 500°F, with a baking stone on the middle rack.
- Gently deflate the dough, and divide it into 8 pieces, and shape each into a ball.
- Cover, brush with olive oil and sprinkle with salt, and let rest for 10 minutes.
- Roll balls into 6″ flattened circles and cover with a damp cloth to rest for 10 more minutes.
- Place pitas on the hot stone.
- 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.
- Remove from the oven, and place on a rack to cool.
- Repeat with the remaining pieces of dough.
- Once the pitas are cool, separate the two sides of each to make 16 thin rounds. These will become your pitas.
- Brush rough side with oil or butter, and sprinkle with salt
