Pita Bread

Instructions

1. Whisk the warm water, sugar, yeast, and whole-wheat flour in a large bowl. Rest for 15 minutes, until puffy and foamy.
2. Stir in 2 tbsp (30 mL) olive oil, the all-purpose flour, and salt until a shaggy dough forms.
3. Turn onto a smooth surface and knead vigorously for 5 minutes. The dough should be soft and tacky but should not stick heavily to the counter; dust sparingly with flour if necessary.
4. Oil a clean bowl with 1 tsp (5 mL) olive oil. Add the dough, turn to coat, cover tightly, and rise for 45 minutes in a warm 100°F (38°C) place or about 90 minutes at room temperature, until doubled.
5. For oven baking, preheat the oven and a baking stone or inverted baking sheet on the lowest rack to 500°F (260°C) for at least 20 minutes.
6. Punch down the dough and divide it into 8 equal pieces. Shape smooth balls, cover with a damp towel, and rest for 15 minutes.
7. On a generously floured surface, press each ball into a disk, then roll to about 7 in (18 cm) wide and less than 1/4 in (6 mm) thick. Keep the disks covered, do not stack them, and rest for 10 minutes.
8. Oven method: bake 2-3 pitas at a time on the fully heated stone or sheet for 2-2 1/2 minutes, until puffed. Cool on a rack for 5 minutes, then cover with a dry towel.
9. Stovetop method: heat a lightly oiled cast-iron skillet over medium-high heat. Cook a pita for 30 seconds; when bubbles appear, flip and cook 1 minute, then flip and cook about 1 minute more.