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 water, yeast, and 1 tablespoon of sugar to a stand mixer. Whisk with a hand whisk until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. In another bowl, whisk together the remaining tablespoon of sugar, salt, and all-purpose flour until evenly mixed.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour mixture. Attach the hook and mix on low speed (#2) for 8 to 10 minutes to knead. (The dough should be smooth and slightly sticky, but you might need to add a bit more flour to achieve the right consistency.)
4. Coat the dough with the remaining tablespoon of olive oil, place it in a container, cover with a lid or towel, and let it rest for about 2 hours, or until it doubles in size.
5. Remove the dough and place it on a lightly flour-dusted surface. Press it to form a rough rectangle. Cut the dough into 12 to 14 pieces, folding each piece under to create a smooth dough ball.
6. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
7. Place the rolled-out dough on a cookie sheet lined with parchment paper or on parchment paper on the countertop. Cover with a damp towel and let it rest for 20 to 25 minutes.
8. Heat a cast-iron skillet over medium-high heat. Work with 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 and cook for another 1 to 2 minutes 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.