Whole Wheat Pita Bread

Mix all ingredients together and then knead until smooth and elastic. If dough is too dry, add a little more water in small increments until desired texture is achieved. If dough is too wet, follow the same procedure only with flour. Cover and let rise in warm place, free from draft for 2 hours.

Once two hours have elapsed, preheat your oven to 500 degrees.

If you have a baking stone or unglazed quarry tile in your oven, it would be optimal to use it for baking your pitas.

Punch down your dough and divide into 6 even balls.

On a lightly floured surface, roll each ball out into a circle that is approximately 8 inches in diameter.

Fold all edges of dough down underneath over and over again until your dough is once more in a ball which will feel slightly more elastic.

Roll out to your 8" circle again, dust with flour and set aside. Repeat with remaining 5 balls of dough.

As long as you dust them very well with flour, it is OK to stack the discs as you roll them out.

When your pitas have been rolled out and your oven is fully preheated, place as many discs as will fit onto your stone or tile. If you do not have a stone or tile to use, a normal baking sheet will do.

Turn your oven light on and watch through the door; your dough should begin to get little bubbles of air in it that will gradually meld into one big bubble, at which point the pita will look like a giant puffball of dough. That’s good; it’s exactly what you want and it’s how pitas get their pockets.

At that point, you should carefully flip your pita over onto it’s other side for about a minute longer.

Remove from oven to a plate; you can either wrap a towel over them to keep them warm or else serve them immediately after all of them are baked, as they’ll have kept each other nice and toasty if you stack them on top of each other as they come out of the oven.