Pita Bread (Version 2)

Ingredients:

350ml water

1 packet dry/instant yeast

2 tbsp sugar

440g All-Purpose flour

90g Whole Wheat flour

2 tsp salt

3 tbsp olive oil

Directions/Instructions:

1. Add the water, yeast, and 1 tbsp of sugar to a stand mixer. Whisk using a hand whisk until combined. Let it sit for 5-7 minutes or until a raft has formed on top.
2. In another bowl, whisk together the remaining 1 tbsp of sugar, salt, and all the flour until combined.
3. Pour 2 tbsp of olive oil into the stand mixer and the dry flour mixture.  Place on the hook attachment and mix on low speed (#2) for 8-10 mins to knead.  (The dough should be smooth and a little sticky, but you still may need to add in a bit more flour to get it to the right consistency)
4. Coat with the remaining 1 tbsp of olive oil, place in a container, cover with a lid or towel and let it sit for 2 hours or until it doubles in size.
5. Remove the dough, place it on a lightly flour-dusted surface, and press to form a rough rectangle. Cut the dough into 12-14 pieces, and then take each piece, folding it under to create a smooth dough ball.
6. Roll each dough ball out on a lightly flour-dusted surface until it's about 1/8" to 14" and 6" to 8" in diameter.
7. Place on a cookie sheet tray lined with parchment paper or on parchment paper on the countertop, cover with a damp towel and rest for 20-25 minutes.
8. Heat a cast-iron skillet over medium-high heat.  Work on one pita at a time, lay a rolled-out pita on the skillet, and cook for 30 seconds until bubbles form.  Use a spatula to flip the pita over and cook for another 1-2 mins on the other side until large toasted spots appear on the underside.

Notes:

How to Reheat: The best way to warm the pita is to wrap it in foil or a pan with a lid and bake it at 350 degrees C for 4-5 minutes or until warm.

- Make ahead: You can make this bread up to 1 day in advance and heat it up before serving.

- How to store: Place covered in the refrigerator for up to 5 days

- How to Freeze: Place covered in the freezer for up to 1 month

- Can use 100% AP flour in this recipe if you don't have whole wheat flour

- When the dough is done kneading, it should be smooth and spring back. If you pinch it, it should stick a bit on the finger.