Ease of Preparation: Medium
Yield: 8 pitas
Ingredients:
- 1 teaspoon (5 ml) active dry yeast
- 1 ½ cups (360 ml) lukewarm water
- 1 teaspoon (5 ml) honey
- 2 cups (480 ml) + ¼ cup (60 ml) flour
- 1 cup (240 ml) whole wheat flour
- 1 teaspoon (5 ml) salt
- 2 teaspoons (10 ml) olive oil
Method:
Add yeast, water, and honey to the bowl of a stand mixer.
Put mixer on low to combine.
Slowly pour in flour, whole wheat flour, and salt as mixer is going.
Pour in olive oil.
Turn mixer to medium-high speed and mix until dough pulls away from sides of the bowl.
Remove from bowl and put in a new bowl greased with olive oil.
Cover and let rise 2 hours, or until doubled in size.
Poke dough to release air. Divide into 8-10 balls. Cover and let rise 20 min more.
Flatten dough balls into large circles and roll out as thin as possible.
Get a skillet hot with olive oil.
Cook pitas one at a time, flipping to brown on both sides.
Serve.