Blue Zebra's Pita Bread

By RoketJSquerl

Ingredients

• 2 1/2 Cups Warm Water
• 2 Teaspoons Honey or 1 Tsp Sugar
• 3 1/2 Teaspoons Active Dry Yeast
• 1 1/2 Tbsp Salt
• 2 Tablespoons Olive Oil
• 1/2 Cup Whole Wheat Flour
• 5 Cups All Purpose Flour

Details

Servings 12

Preparation

Step 1

Place 1/4 c. of warm water and honey in large bowl and stir to dissolve honey. Add yeast and stir to combine. Let yeast proof for 10 minutes until bubbly.

In separate bowl, mix salt and flours. Add yeast mixture and 1-3/4 c. of the remaining water to the flour and mix until well incorporated. Allow it autolyze for 30 minutes. Add oil and adjust water as necessary to make a moist dough but one that holds together well.

Knead well for 5 minutes. Place a little vegetable oil on palms
of hands and smooth all over to prevent crusting. Allow dough to double. This may take 1 to 1-1/2 hours.

Preheat oven to 500 F. Divide dough in 12 balls. Roll each ball out to about 7-8” diameter and 1/8” thickness. Let rest covered for 20 minutes on lightly floured table or counter top or until almost doubled in thickness. Bake on pizza stone covered with parchment 3-5 minutes or until puffed and just starting to brown. Remove from oven and immediately place in zip lock bag in order to keep pitas soft and moist from the steam inside the bag.

Blue Zebra NOTE: I use the food processor to bring the dough together. Then I knead if for about 8 minutes. Then oil and place in bowl to rise till double. I use the 3-1/2 tsp of yeast because it makes it rise quickly. The whole wheat flour adds nice flavor and it doesn't taste like eating pure yeast! These cooked pitas may be kept in fridge for several days but to retain the most freshness, freeze immediately. You can also freeze the dough for later after the bulk rise.