You’ll never buy pita again after making this recipe.
You May Also Like: Fennel Salad with Spicy Green Olives
Watch new episodes of Pamela’s Cooking With Love on Monday at 9PM on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
directions
Mix together 1 cup water, yeast and sugar in a small bowl and let stand until frothy, 5 to 10 minutes.
Whisk together the flours and salt in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, the remaining water and oil and mix on medium-low until the dough forms a ball that pulls clear from the sides and bottom of the bowl, 8 to 10 minutes. The dough should feel tacky when slapped with a clean hand, but it should not stick. If it sticks, add more flour, a tablespoon at a time.
Cover the dough with a clean kitchen towel and let rise in a warm spot until doubled in size, about an hour. Alternatively, let it rise in the refrigerator overnight.
Divide the dough evenly into 10 portions and roll the dough into balls the size of baseballs, working gently to retain the air in the dough. Transfer the dough balls to a parchment-lined baking sheet lightly sprinkled with flour. Cover with a cloth and let rise until they are about the size of softballs, 30 to 45 minutes.
Heat the oven to 500°F, with a rack in the lower third. Place a baking stone or an inverted baking sheet in the oven to preheat as well.
Pat each dough ball into about a ¼ inch thickness on a lightly floured work surface. Using a lightly floured rolling pin or your hand, roll or pat each into a disc the size of a frisbee, covering with a clean kitchen towel while you roll.
Starting with the rounds you rolled first, transfer one or two at a time to the baking stone or baking sheet and bake until puffed and cooked through, about 3 minutes.