Pita Bread

By LRay

Martha Stewart Living, June 2015, Page 83.

Pita is best served the same day but can be kept in an airtight container at room temperature for up to one day.

Ingredients

• 4 1/2 cups all-purpose flour, plus more for dusting
• 2 packages (1/4 ounce each) active dry yeast (4 1/2 teaspoons)
• 1 tablespoon honey
• 2 1/4 cups warm water (110 degrees)
• 1 1/2 cups whole-wheat flour
• 1 tablespoon coarse salt
• 1/3 cup extra-virgin olive oil, plus more for bowl
• Fine cornmeal, for sprinkling

Preparation

Step 1

In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water. Transfer dough to a lightly floured work surface. Knead, dusting hands and work surface with more flour as needed, until smooth and elastic, about 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.