Pita

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the water, yeast, sugar and whole wheat flour to a stand mixing bowl and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.

Step 2

In the meantime, whisk together the remaining flour and salt until combined.

Step 3

Pour 1 tablespoon of olive oil into the stand mixer with the rest of the flour and salt ingredients.

Step 4

Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.

Step 5

The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.

Step 6

Coat with just enough olive oil to keep it from drying. (I use spay) Then cover with a lid or towel and let sit for 2 hours or until doubled in size.

Step 7

Remove the dough and place on a lightly flour-dusted surface and cut into 6 pieces.

Step 8

Take each piece of dough and keep folding it under to form a smooth dough ball.

Step 9

Roll each dough ball out on a lightly flour-dusted surface until it’s about 1/8” to 1/4” thick and 6” to 8” in diameter.

Step 10

Place on a sheet pan lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.

Step 11

Cook on a preheated pizza stone or sheet tray in the oven at 550° (or as hot as you can get your stone. 450 minimum) and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball. Otherwise cook is on the stove using a hot iron skillet, cooking it for 2 to 3 minutes and flipping every 30 seconds until it puffs and browns.

Step 12

Repeat the process until all the dough balls have been cooked.