I did it! I made pita! I just hate to tell you, it isn’t that hard to do either.
Then I made a tomato pita sandwich. Heaven!
2 tsp active dry yeast
1/2 tsp sugar
1/4 cup whole wheat flour
2 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
2 tablespoons olive oil
Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the wholewheat flour and 1/4 of the all-purpose flour and whisk together. Put bowl in a warm place, uncovered, until mixture is frothy and bubbling. About 15 minutes.
Add salt, olive oil and nearly all of the remaining all purpose flour (reserve about 1/2 cup) With a wooden spoon stir until the mixture forms a loose ball. Dust with a little reserved flour then knead in bowl for a minute.
Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest for 10 minutes, then knead again for 2 minutes. Try not to add too much of the reserved flour: the dough should be a bit soft and moist.
Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put the bowl in a warm, not hot, place. Leave until dough doubles in size, about an hour.
Heat oven to 475 degrees. On bottom shelf of the oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down the dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place the balls on the work surface and cover with a damp towel and leave for 10 minutes
Remove 1 ball, keep the others covered, and press into a flat disk with rolling pin. roll to a 6-inch diameter, about 1/8″ thick, dusting with flour, if needed.
Carefully lift the dough circle and place quickly onto hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake one more minute. The pita should be pale, with only a few brown speckles.
There you go!