Pita Bread
Making the Starter
1.
Put lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve.
| 235 ml | Water |
| 2 tsp | Active Dry Yeast |
| 1⁄2 tsp | Sugar |
2.
Add the whole-wheat and all-purpose flour. Whisk together.
| 50 g | Whole-Wheat Flour |
| 50 g | All-Purpose Flour |
3.
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Making the Dough
4.
Add salt, olive oil, and all-purpose flour.
| 1 tsp | Kosher Salt |
| 2 tbsp | Olive Oil |
| 250 g | All-Purpose Flour |
5.
With a wooden spoon or a pair of chopsticks, stir until the mixture forms a shaggy mass.
6.
Dust with a little reserved flour, then knead in the bowl for 1 minute, incorporating any stray bits of dry dough.
7.
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth.
8.
Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much additional flour; the dough should be soft and a bit moist.
9.
Optionally, refrigerate dough in a large zippered plastic bag for several hours or overnight if needed. When ready to use, bring dough back to room temperature, knead into a ball, and proceed with recipe.
Fermentation
10.
Clean the mixing bowl and return the dough to it.
11.
Cover the bowl tightly with plastic wrap and a towel. Place in a warm (not hot) place and let the dough double in size, about 1 hour.
Baking the Pita
12.
Preheat the oven to 475 °F. Place a heavy-duty baking sheet, cast-iron pan, or ceramic tile on the bottom oven shelf.
13.
Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball, cover with a damp towel, and let rest for 10 minutes.
14.
Roll each dough ball into an 8-inch circle, about 1⁄8 inch thick, dusting with flour as needed.
15.
Place the dough circle onto the hot baking sheet. Bake for 2 minutes until puffed, then turn over and bake for 1 more minute. Transfer warm pita to a napkin-lined basket and cover to keep soft. Repeat with the remaining dough.