Cooking Instructions
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Step 1
First, make the easy dough. Whisk the
Whole Wheat Flour (560 g)
,
All-Purpose Flour (435 g)
,
Active Dry Yeast (2 pckg)
, and
Salt (10 g)
together in a large mixing bowl just to aerate them.
Step 2
Then stir in the
Olive Oil (60 mL)
followed by the
Water (720 mL)
to bring the dough together. Bring it together into a large ball and turn it out onto a clean, floured surface.
Step 3
Knead the dough for 10 minutes to really activate the gluten and make the dough elastic. Then return it to the bowl and cover it. Let it sit in a warm, dry place for an hour to rest and double in size.
Step 4
When the hour is up, preheat the oven to 450 degrees F (230 degrees C) and line two sheet trays with silicone mats. Drizzle a little olive oil on each mat and use a brush to coat the mat with it.
Step 5
Take the dough and punch it down. Then take a piece of the dough and roll it into a ball slightly larger than a golf ball. Press it down into a round disc and roll it out to be a more flat, thin disc on a floured surface.
Step 6
Transfer it to a baking sheet and repeat until you have 2 discs per baking sheet.
Step 7
Bake them for 8-10 minutes, rotating the trays halfway through. Let them cool, then transfer them to a plate and get the next four discs onto the two sheets. Keep going in batches of 4 like that until the dough is all used. There should be enough to make 20, so 5 batches will be needed with a couple of minutes of cooling time between each batch.
Step 8
When the pita are all baked and cooled, keep what you need immediately sealed and out, then warm it up in the toaster when you need it. Enjoy!
