Tags: bread - Middle Eastern - vegetarian
Active Time: 45 minutes
Passive Time: 1.5 hours
Serves: 8 breads

Simple pita bread

• Active dry yeast: 2 tsp
• Sugar: 1/2 tsp
  
  
• Whole wheat flour: 35g
• Unbleached all purpose flour: 310g
  
  
• Kosher salt: 1 tsp
• Olive oil: 2 tbsp

1. In large mixing bowl, combine yeast and sugar with 1 cup 110F water, stir to dissolve
2. Add whole wheat flour, 31g AP flour, and whisk together. Put bowl in warm (not hot) place, uncovered, until mixture is frothy and bubbling, ~15min
3. Set aside reserved 62g AP flour
4. Add salt, olive oil, 217g AP flour. With a wooden spoon or chopsticks, stir until mixture forms a shaggy mass. Dust with a little of the reserved AP flour and then knead in bowl for 1 minute, incorporating any stray bits of dry dough
5. Turn down onto work surface. Knead lightly for 2 more min until smooth. Cover and let rest for 10 min, then knead again for 2 min. Add reserved flour as needed, but only as required to continue kneading. You want to keep the dough soft and a bit moist
6. Put dough back into clean mixing bowl, cover tightly with plastic wrap and then a towel. Let rise until dough has doubled, about 1h
7. On bottom shelf of oven, place heavy-duty baking sheet or large cast-iron skillet. Preheat to 475F
8. Divide dough into 8 pieces. Form each into a ball. Place balls on work surface, cover with damp towel, and leave for 10 min
9. Remove one ball, keeping other covered. Press into flat disc with rolling pin. Roll into 8-inch circle, ~1/8th inch thick, dusting with reserved flour as necessary
10. Quickly place dough onto hot baking sheet. After 2 mins in the oven, flip the bread with tongs. Then bake for 1 more minute. Pita should be pale with only a few brown speckles. Transfer to a napkin-lined basket and cover to keep soft. Repeat with remaining dough balls