Homemade Pita Bread
Makes 16 breads
- 4 tsp. yeast
- 2 tbs. sugar (or honey)
- 2 1/2 c. cups lukewarm water
- 6 cups whole wheat flour
- 3 tsp. salt
- 2 tbs. olive oil
If using active dry yeast, "wake up" the yeast by mixing it with the water and sugar and waiting ~10 minutes, until frothy. Otherwise, mix dry ingredients, and then add wet ingredients. Mix with a wooden spoon, and then your hands. The flour should all be incorporated and the dough should not be sticky. Knead for at least 10 minutes. Lightly coat the dough in olive oil, place in a large bowl, and cover with a kitchen cloth. Allow the dough to rise until it's doubled in size (it took three hours for my dough to rise).
Preheat the oven to really freaking hot. At least 400 degrees, 500 degrees if your oven goes that high. Also heat up your baking surface (cookie sheet, baking stone). Punch down the dough. Separate into 16 same-sized balls. Allow the dough to relax for 10-20 minutes. Roll out the dough balls with a rolling pin to ~1/4 inch thickness on a floured surface. Bake in batches until puffy, 3-8 minutes.
- Make sure your oven is really freaking hot.
- Don't open the oven door while they're baking. The steam in the bread will help the breads puff up.
- Don't roll out the breads too thinly. If they're too thin, they won't puff up.