Skip store-bought pita bread. Making it from scratch just requires a little stirring and minimal kneading, so they will puff up in the oven.
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1/4 cup whole wheat flour
- 2–1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- In a large bowl, stir together the water, yeast, sugar, whole wheat flour and 1/4 cup all-purpose flour. Let the mixture sit for 15 minutes. You should see bubbles form.
- Add the salt, olive oil and 1-3/4 cups flour. Stir it into a shaggy dough. Knead in the bowl for 1 minute. Transfer to a work surface to knead for an additional 2 minutes. Add as little of the remaining flour as possible.
- Let the dough rest for 10 minutes, and knead again for 2 minutes. Place the dough back in the bowl, cover and let rise until it has doubled in size, about 1 hour.
- Place a baking stone in the oven and preheat to 475 degrees F.
- Divide the dough into 8 balls. Cover the dough with a damp towel and let them rest for 10 minutes. Roll each ball into an 8-inch diameter circle about 1/8-inch thick.
- Place the pita on the hot baking stone. Bake for 2 minutes. It should puff up. Then use a spatula to flip it over and bake for another minute. Repeat with the remaining dough.
- Pita is best eaten the day it is baked. Store in an airtight container once it has cooled.
Adapted from The New York Times February 26, 2014