Wheat Pita Bread

2 1/4 teaspoons dry yeast (or 1 envelope)

1/4 teaspoon sugar

1 1/3 cup very warm water (about 110 deg)

2 tablespoons olive oil

1 3/4 cups whole wheat flour

1 cup bread flour

1 1/2 teaspoons kosher salt


1. In a 2-cup glass measuring cup (or other medium bowl) combine the yeast, sugar, water, and oil. Stir it well and let it sit for 5 minutes, or until it has foamed and puffed up. Meanwhile, combine both flours and salt in a medium bowl, mix well.


2. Add the yeast mixture to the dry ingredients and stir with a spatula or wood spoon until it sort of comes together (it's going to be a mess). Dump it all out onto a lightly floured surface and gather it all into a pile. Knead the dough until it forms a nice ball that isn't especially sticky, and is pretty smooth and stretchy. This usually takes me about 10 minutes. Dust your surface with more flour and use a bench scraper if the dough wants to stick. Spray a bowl with non-stick spray, put in your dough ball, cover with plastic wrap, and let it rise at room temperature until double (this usually takes between 30-45 minutes).


3. Put your baking surface (pizza stone or baking sheet turned upside down) into your oven and preheat it to 475 deg.


4. Gently dump your dough onto a lightly floured surface and use your fingers to deflate it and shape it into a more-or-less circle. Cover it again and let it rest for 5 minutes. Cut the circle into 12 equal wedges, form each wedge into a ball, cover them with plastic wrap and let them rest for 5 minutes.


5. Roll each ball into a thin disk, about 1/8-inch thick, about 5 1/2 inches across. Use a wide spatula to gently lift the disks and flip them onto your very hot baking surface. I found it was easier to flip them over onto my pizza stone rather than try to slip them off the spatula. When I did that they got stuck and bunched up. Put as many on your baking surface as you can fit. I was able to fit three on my round pizza stone.


**And watch the magic!!**


6. Within about 30 seconds you'll see the dough start to form bubbles. The bubbles will get bigger and then join into one giant bubble that puffs the whole thing up like a round pillow. Seriously one the coolest things ever. Bake them for only about 3 minutes so they stay soft. There should be some very light browning, but not too much.


7. Use tongs to gently remove them from the oven and put them between two clean kitchen towels (I love flour sack towels). Repeat with the rest of your dough balls.


8. Let them cool to barely warm in the towels. Then gently stack them on top of each other and let them deflate each other. Store them in a plastic bag at room temperature for 2 days (mine developed mold after that--sadness!!). For longer storage wrap them well and put them in the freezer.


Makes 12 whole pita pocket breads (24 halves)

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