2 TBL sugar- 1 TBL yeast
- 2.5 C lukewarm water
- 6 C AP white flour (or half AP and half wheat flour)
- 1 C whole wheat flour
- 1 TBL EVOO
- 1 TBL salt
- 2 TBL sugar
- Create a sponge
- Mix 1 C flour and 1 C water and your sugar and yeast
- Mix well and set
- Set in warm place to proof (about 10 minutes)
- Stir yeast mixture, oil, and enough warm water into half of the flour mix to make a soft sponge
- Add flour, sugar and salt until the dough is just slightly sticky
- Knead dough in bowl, adding flour as necessary until it is smooth and resilient (about 10 minutes)
- Lightly oil top of dough and cover
- Set in warm place to rise until double (60-90 minutes)
- Punch dough down, knead briefly on floured surface and divide into 12 equal pieces
- Form each into a smooth ball, cover and let stand at least 10 minutes
- Roll into 8 inch rounds about 1/8 inch thick
Must be thin enough that the heat penetrates to allow it to expand with steam and split internally before the dough cooks - Place on cornmeal dusted baking sheet and let rise for 10-15 minutes
- Bake at 500º oven for 2 minutes on bottom rack
- Flip and bake another 2 minutes
- These will puff up and center should be hollow
If too pale place under the broiler briefly. Cool on a board covered with a towel to minimize the sweat below the pita. When cooled store in a plastic bag in the refrigerator or freezer.
Alternately:
Heat a cast iron skillet over medium high heat
Brush lightly with oil
Lay pita into hot skillet and cook until bread begins to puff up and bottom has blisters (about 3 minutes)
Flip, and cook 2 more minutes
Flip again and cook 30 more seconds
