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| Bakes in less than 5 minutes--Oh, yeah! |
1 Tablespoon Yeast
1 Tablespoon Honey
1/2 Cup Warm Water
Let stand till it bubbles--about 5 minutes.
In another bowl, mix together:
1 Cup Whole Wheat Flour
2 Cups White Flour
Whisk in 1/2 cup of the flour mixture into the bubbly yeast mixture until well blended.
Cover with plastic wrap and let rise....
Until double in bulk--about 45 minutes.
Next add to the risen dough:
1/4 Cup Olive Oil
1 Teaspoon Salt
3/4 Cup Warm Water
2 1/2 Cups of the Flour Mixture
Mix in Kitchen Aid or bread maker, or knead by hand, adding flour as needed...
Until the dough doesn't stick to the sides.
Knead for about 8 minutes until dough is smooth and elastic.
Form into a ball and add oil to coat bowl and dough. Cover with plastic wrap and let rise....
Until double in bulk, about an hour.
Punch down and place on floured surface.
Divide into 8 sections...
And roll each piece into about a 6 1/2 inch circle, or as close to it as you can.
I sprinkled corn meal on 2 sheets of parchment and placed 4 rounds on each.
Cover with a dish towel for 30 minutes.
When oven is at correct temperature, place each round onto baking stone, or directly on the oven rack is OK.
Bake for 2 minutes, then flip with tongs, spatula, or a pizza peal,
And bake for 2 more minutes.
Remove from oven and cool on rack--repeat for the last 4 rounds.
Eight lovely Pitas--definitely worth the trouble!
Cut in 1/2, or for a deeper pocket, just cut a tip off...
