Pita bread is one of those things that I always wanted to try making, but thought might be beyond my ability. When I realized the other day that I needed pita breads for dinner and had forgotten to buy them at the store, I figured I'd at least scope out some recipes. From what I read, it actually seemed pretty basic. So, I decided give it a whirl.
To compensate for my dislike of long knead times and lack of breadmaker - and the desire for some whole grains - I adapted this recipe to suit my needs. Here's my lazy kneader version:
1 cup + 2 Tbsp. water
2 cups all purpose flour
1 cup whole wheat flour
1 tsp. salt
1 Tbsp. olive oil
1 1/2 tsp. sugar
1 1/2 tsp. active yeast
Mix water, sugar and yeast and let sit 10 minutes to proof. Add white and wheat flours, salt and olive oil. Mix into a shaggy ball. Cover with plastic wrap and let sit 20 minutes.
Pour dough out onto oiled board. Knead 2 minutes, then return to bowl. Cover and let sit about 1 hour or until dough is doubled.
Drop dough onto a lightly floured board. Flatten out gently into a rectangle and roll and into a 12-inch rope. Cut dough into 8 evenly sized pieces. Roll each into a ball.
With a floured rolling pin, roll each ball into a 6-7 inch circle. Set aside on a lightly floured piece of parchment paper and cover with a damp tea towel. Let pitas rise about 30 minutes.
Preheat oven to 500 F. Carefully drop 2-3 pitas on a wire rack (I found just plopping them down straight off the parchment paper worked best). Bake 4-5 minutes until pitas are puffy and tops start to brown. Remove from oven and place pitas back under a damp kitchen towel until completely cooled and softened.