Pita Pocket Bread

White whole wheat flour
Unbleached flour
Water
Yogurt
Olive Oil
Salt
Yeast
Sugar

Mix the white whole wheat flour with the water and yogurt. Add more water if necessary, it should be a wet dough, but stick together as you stir it. Cover with plastic wrap and a damp towel and let soak at least 7 hours, and up to 24. Combine olive oil, salt, sugar and yeast in another bowl, add the soaking flour. Stir, and begin to add unbleached flour as necessary to make a dough that can be turned out and kneaded. Knead for 10 minutes, or until firm and elastic. Place in an oiled bowl, cover with plastic wrap and a warm damp towel until doubled in size. Turn out onto floured surface and cut into 12 pieces, form each piece into a ball and let rest, covered, while you preheat the oven. Place a baking stone, cast iron griddle or cookie sheet inthe oven, and set the oven to the hottest temp (mine goes up to 550 degrees). In an electric oven, you'll want to bake in the middle, in a gas oven bake on the bottom. I use a cast iron skillet turned upside down. Roll out each ball to about 1/4 inch thick, maybe a little thinner, and place them (not touching) on the baking surface. Bake 2 1/2 to 3 minutes. They should puff up. (Sometimes, if you roll too thin, they won't puff up completely.) When they are done baking, place them in a damp towel to cool.

Number of Servings: 12

Recipe submitted by SparkPeople user GWENDOLIN00.