Pita Bread
1 teaspoon active dry yeast
2 1/2 cups tepid water (80 degrees F to 90 degrees F)
2 1/2 cups whole wheat flour
1 tablespoon salt
1 tablespoon olive oil
2 1/2 to 3 1/2 cups unbleached all-purpose flour
For the sponge, in a large bowl, combine the yeast and water, mix well.
Using a wooden spoon, stir in 1 cup of the wheat flour at a time. Stir
until the mixture is smooth and silky. Cover the bowl with plastic wrap
and let rest for 1 hour. Sprinkle the sponge with the salt. Stir in the
olive oil. Stir in 1 cup of the flour at a time and mix until the dough is
too stiff to stir with the spoon. Turn the dough onto a lightly floured
surface and knead until it is smooth and elastic, 8 to 10 minutes.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
Set the dough in a draft-free area and allow to rise until double in size,
about 2 to 3 hours.
Line the bottom rack of the oven with baking stones. Leaving a 1-inch
border free around the tiles so that the heat can circulate properly.
Preheat the oven to 450 degrees F. Turn the dough out onto a lightly
floured surface. Knead the dough a couple of times and divide in half.
Cover one half of the dough with plastic wrap while working with the other
dough. Divide the dough into 8 equal pieces and roll into 8 balls. Using a
rolling pin, roll each ball of dough into a circle 8 to 9 inches in
diameter and less than 1/4-inch thick. Place each circle of dough next to
each other on a parchment lined baking sheet and cover with plastic wrap.
Repeat the above process with the remaining dough. Bake the circles of
dough in batches, about 4 to 6 rounds at a time. Bake for 3 to 4 minutes,
or until the breads look like blown-up balloons. Remove from the oven and
cover with a kitchen towel until the remaining rounds are baked. To Store:
pita bread is best is used the day it is made, but it can be wrapped
airtight and frozen for 1 month. Thaw and reheat on a baking sheet in a
350 degrees F over before serving
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