Pita

Ingredients

• 1 1/2 cups white wheat flour
• 1 1/2 cups red or spring wheat flour
• 1 tsp salt
• 1 tbsp honey
• 2 tbsp olive oil
• 1 1/2 cups water
• Yeast

Directions

Yeast Starter

If you are using a sourdough starter make a sponge containing one cup of water and 1 1/4 cups flour (including the stuff in the bit of the mother you used). Rising times will, as per usual, be variable.

If you use commercial yeast subtract the amount of water you use when proofing the yeast from the water used in the recipe.

Bread

1. Mix salt, flour, and, yeast if using dry breadmachine yeast
2. Blend in olive oil, water, and yeast if using sourdough or a proofed starter; stir into a ball
3. Knead for tenish minutes
4. Lightly coat a bowl with olive oil and drop the dough into it; cover and let the dough rise in it for about 90 minutes (usual bubble / punch deal)
5. Split into 6-8 balls and let it rest for 20 minutes; simultaneously preheat the oven to 400°F with a baking sheet or stone or whatever you bake bread on (whee, parallelism)
6. Throw some flour onto a work surface and the tops of the dough balls; flatten into 1/4 inch thick pita shaped blobs
7. Put a bowl of water into the oven on the bottom rack and bake for about 10 minutes

Notes

With a 1:1 white wheat:red wheat ratio the bread is a tad bit heavy—try using a 2:1 white wheat:red wheat ratio to make it a bit lighter if you'd like.

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Last Modified: January 21, 2013