1/2 teaspoon rapid rise yeast
1 1/4 cups warm water
1 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons salt
1 tablespoon olive oil
Dissolve yeast in the water in a liquid measuring cup. Add wheat flour and 1/2 cup of the bread flour to the bowl of your food processor. Turn on, and pour the water through the feed tube. Process 10 seconds. Let rest 10 minutes, up to 2 hours.
Add salt, olive oil, and the remaining bread flour to the processor bowl. Process to knead 30 seconds until dough is smooth and elastic. Place dough in a large greased bowl, cover, and let rise 1 1/2 hours. Dough can also be refrigerated overnight.
30 minutes before baking, place a baking stone or sheet pan on the bottom middle rack in the oven and heat oven to 450 degrees.
Punch dough down and divide into 8 balls. Roll out each piece to a 9 inch circle. Keep the dough circles covered with a clean kitchen towel.
Place two circles at a time on the baking stone and bake 3 to 4 minutes, until the breads have fully ballooned up.
Remove pitas from oven and deflate by gently pressing down. Stack pitas and cover with a clean kitchen towel until all are baked. Cut in half and gently open the pockets. Stuff with desired fillings and serve.
1 1/4 cups warm water
1 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons salt
1 tablespoon olive oil
Dissolve yeast in the water in a liquid measuring cup. Add wheat flour and 1/2 cup of the bread flour to the bowl of your food processor. Turn on, and pour the water through the feed tube. Process 10 seconds. Let rest 10 minutes, up to 2 hours.
Add salt, olive oil, and the remaining bread flour to the processor bowl. Process to knead 30 seconds until dough is smooth and elastic. Place dough in a large greased bowl, cover, and let rise 1 1/2 hours. Dough can also be refrigerated overnight.
30 minutes before baking, place a baking stone or sheet pan on the bottom middle rack in the oven and heat oven to 450 degrees.
Punch dough down and divide into 8 balls. Roll out each piece to a 9 inch circle. Keep the dough circles covered with a clean kitchen towel.
Place two circles at a time on the baking stone and bake 3 to 4 minutes, until the breads have fully ballooned up.
Remove pitas from oven and deflate by gently pressing down. Stack pitas and cover with a clean kitchen towel until all are baked. Cut in half and gently open the pockets. Stuff with desired fillings and serve.
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