Prep Time: 3-4 hours
Cook Time: 5-6 minutes each
Found all over the Mediterranean, this yeast leavened flatbread is served alongside most meals. You'll never buy pita from a store again!
• 2 tsp. yeast
• 1 C. warm water
• ½ tsp sugar
• ½ C. whole wheat flour
• 2.5 C. flour, divided – 2 C. and (½ C. – this will be used for rolling, as needed)
• 2 tsp. kosher salt
• 2 T. olive oil
1. Place yeast into the work bowl of a stand mixer and add 1 cup warm water, 1/2 cup whole wheat flour, and sugar. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
2. Pour the olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball. The dough should be a bit moist. Return the dough to the mixing bowl, and rub the surface with olive oil. Place the bowl covered with a towel in a warm place until doubled in size.
4. When the dough has doubled, turn the dough back onto a floured work surface (will use the ½ C. flour divided). Divide the dough into 8 equal pieces and shape into round balls. Rub with a bit of olive oil and cover loosely with saran wrap and let sit for 20-30 minutes.
5. Working with 1 ball at a time, flatten down into a disk, and then roll out to 1/4” thick (5-6 inch round) circle. Cook on a griddle or a cast iron pan on low to medium
6. heat for 2-3 minutes per side. Pita should have a few brown spots. Remove and transfer to a plate. Repeat with remaining dough.