Whole Wheat Pita

1. 1
   prep · ~8 min

   Activate the yeast.

   1.In a small bowl, combine warm water (110°F), sugar, and yeast.

   2.Stir gently and let sit for 5 to 8 minutes until frothy and bubbly.

   TIPWater hotter than 120°F kills the yeast. Aim for warm bathwater temperature.
2. 2
   mix · ~1 min

   Mix the dry ingredients.

   In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour, all-purpose flour, and salt until evenly combined.

3. 3
   knead · ~10 min

   Knead the dough.

   1.Add the frothy yeast mixture and olive oil to the dry ingredients.

   2.Mix until a shaggy dough forms, then knead with a dough hook on medium speed for 8 minutes, or by hand on a lightly floured surface for 10 minutes.

   3.The dough should be smooth, elastic, and slightly tacky but not sticky.

   TIPAdd flour one tablespoon at a time only if dough is excessively sticky. The dough should be soft, not stiff.
4. 4
   rest · ~70 min

   First rise — let the dough double.

   1.Shape the dough into a ball and place in a lightly oiled bowl, turning to coat.

   2.Cover with a damp kitchen towel or plastic wrap.

   3.Let rise in a warm, draft-free spot for 60 to 75 minutes, until doubled in size.

   TIPAn oven with just the light on makes a perfect warm proofing spot.
5. 5
   prep · ~20 min

   Preheat the oven and prepare the baking surface.

   1.Place a baking stone or an inverted heavy baking sheet on the middle oven rack.

   2.Preheat the oven to 475°F (245°C) and let the baking surface heat for at least 20 minutes.

   TIPA seriously hot surface is the secret to that dramatic puff. Let it heat fully before baking.
6. 6
   prep · ~10 min

   Divide and shape the dough balls.

   1.Punch down the risen dough and turn it out onto a lightly floured surface.

   2.Divide into 8 equal pieces and shape each into a smooth ball.

   3.Cover balls with a damp towel and rest for 10 minutes.
7. 7
   prep · ~5 min

   Roll out the pitas.

   1.Using a rolling pin, roll each ball into a circle about 6 inches wide and 0.25 inch thick.

   2.Keep the other dough balls covered while you work.

   TIPEven thickness is key. Rotate the dough a quarter turn after each roll to keep the circle shape.
8. 8
   bake · ~3 min

   Bake the pitas until puffed and lightly browned.

   1.Carefully place 1 or 2 dough rounds directly onto the hot baking stone or sheet.

   2.Bake for 2 to 3 minutes. The pita will puff dramatically into a balloon.

   3.Remove with tongs as soon as light golden spots appear; do not overbake.

   TIPDon't open the oven door too often — you lose heat. Watch through the window for the puff.
9. 9
   rest · ~5 min

   Cool the pitas.

   1.Stack the hot pitas on a clean kitchen towel and wrap loosely.

   2.Let them steam for 5 minutes. This keeps them soft and pliable.

   TIPWrapping them traps steam and prevents the pitas from drying out and cracking.

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