Bridget May's Pita Bread (1 small pita)

1.0 tsp Salt
1.0 cup (8 fl oz) Water, tap
0.5 tsp Granulated Sugar
2.0 tbsp Extra Virgin Olive Oil
0.25 cup Whole Wheat Flour
2.5 cup Flour - Gold medal all purpose flour
2.25 tsp Yeast, Active Dry, Red Star Brand

1). Mix yeast starter, sugar, and warm water in bowl. 2). Add whole wheat flour and 1/4 cup all purpose flour. Set aside in warm place for 15 minutes or until bubbly. 3). Add all remaining ingredients and mix until it becomes shaggy. 4). Knead for 3 minutes or until smooth. Cover and rest for 10 minutes in warm place, then knead again for 2 minutes. 5). Cover bowl with plastic wrap and a towel. Let it rest in warm place to rise for 1 hour. 6). Heat oven to 475°. Place baking tile or cast iron pan on bottom rack. 7). Divide dough into 16 round balls (for small pitas) or 8 round balls (for large pitas) on work surface and roll into 3x4 or 6x8 flat discs. Cover with wet towel and rest 10 minutes. 8). Cook each disc on hot pan/tile in oven for 2 minutes, flip and cook for one minute more. Serving Size: Makes 8 pitas or 16 small pitas

Number of Servings: 16.0

Recipe submitted by SparkPeople user BRIDGETMAYS.