pita

on a hot stone in

the oven, the bread puffs up

and forms a pocket

source, 8 servings

1 packet yeast, 1/2 t sugar, 1/4 c white whole wheat flour, 2 1/2 c white flour, 1 t salt, 2 T olive oil

combine yeast, sugar, 1 c water, wrist-temp, whole wheat flour, 1/4 c white flour, stand 15 minutes in a warm place; add salt, oil, 1 3/4 c white flour, combine with a wooden spoon; knead 3 minutes with well-floured hands; rest 10 minutes, knead 2 minutes; rise, covered, in a warm place 1 hour; roll out 8 8-inch disks using wax paper and flour; heat a baking stone in a 475 F oven, place one disk on the hot stone in the oven, bake until puffed, 1-3 minutes; flip, bake 1-2 minutes, until a few light brown spots form, repeat

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