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. In a stand mixer, add the water, yeast, and 1 tbsp of sugar.  Whisk using a hand whisk until it is combined.  Let it sit for 5-7 mins or until a raft has been formed on the 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 along with 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 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 and place in a container and cover with a lid or towel and let it sit for 2 hours or until double in size.
5. Remove the dough and place it on a light flour-dusted surface and press to form a rough rectangle.  Cut the dough into 12-14 pcs and then take each piece folding it under to form 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 line with parchment paper or just on parchment paper on the countertop and cover with a dame towel and allow to rest for 20-25 mins.
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 start to 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 up the pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350 deg C for 4-5 mins or until warm.

- Make ahead: 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 don't have whole wheat flour

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