Photo Credit: http://notwithoutsalt.com/
- 2 cups flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1 Tbl honey
- 1 packet yeast (or 2 1/2 tsp.)
- 1 1/4 to 1 1/2 cups water, roughly at room temperature
- 2 tablespoons olive oil
Directions:
- Combine the yeast, flour, salt and honey. Stir in the water and olive oil to form a ball. If the mixture is not coming together add a bit more flour or water so that a cohesive mass is made. Knead the dough, or mix with a dough hook on low, for ten minutes.
- Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap. Let this rest and rise until double in size. Appoximately 90 minutes.
- After the dough has double punch down to release some gas (heehee) then divide into 8 equal portions. Roll each potion into a ball then cover and let rest for 20 minutes.
- Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well. If you don’t have a stone use the underside of a cookie sheet placed in the middle of your oven.
- On a floured surface roll a portion of the dough into a circle about 1/4-inch thick (this thickness worked best for me).
- Quickly open the oven and place the rolled dough on your stone or cookie sheet – if there is room bake two at a time. Watch closely as it is quite exciting – if you are into that kind of thing – and it happens quickly. They should be done after 3 minutes. You can continue to bake for a couple more minutes if you want them crispier. If you are going to be using these pitas for the Greek nachos – which you really should – then once the pitas cool you are going to cut them into wedges drizzle with salt and olive oil and bake again just to crisp them up a bit (i.e. pita chips).
- If you have enough will power pitas can keep for awhile or they freeze really well.
- Of course you could just run to the store and buy a pack of pitas but really these are super easy and quick to make and the taste will leaving you screaming “OPA!”