Homemade Pita Bread (Recipe)

For the first time ever, I decided to try making pita bread. I didn't realize how simple it really is. Here is the recipe I tried (there's lots to find online as well):


Ingredients:
1 tsp dry active yeast (5 ml)
1/2 cup + 1 tbsp warm water (140 ml)
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp salt (5 ml)
2 tbsp + 1 tsp olive oil (35 ml)

Directions:
1. Pour 1 tablespoon warm water (15 ml) over the yeast. Mix and wait 15 minutes before adding the 1/2 cup water. 
2. Mix the flours and salt in a bowl.
3. Add the 1/2 cup water to the yeast if you haven't already done so.
4. Add yeast mixture into the flour mixture and mix with a spatula.
5. Add 2 tablespoons oil to the mixture as it starts to form dough. 
6. Knead the dough until it no longer sticks to you and form a ball.
7. Pour 1 tablespoon oil into a bowl, and roll your dough ball around in the oil until it's covered. (This will prevent the dough from drying out). Cover the bowl tightly with plastic wrap.
8. Leave the dough to rise in a warm place for about an hour. 
9. Preheat the oven to its highest temperature (around 500 degrees Fahrenheit) and place a baking sheet on the middle rack. 
10. Punch down the dough ball to remove any air. 
11. Cut the dough into 6 pieces (this will yield medium sized pita, make more pieces for mini pita bread).
12. Form balls by stretching the dough in your hands, folding the dough over itself from underneath. (Almost like folding a pocket closed- this creates the air pocket that allows pita bread to be split in half once cooked)
13. On a floured surface, roll out the dough balls until they are quite thin.
14. One at a time, slide a flat dough circle onto the baking sheet in the oven, cooking for about 2 or 3 minutes each. The dough will rise like a balloon and brown slightly. 
15. Once cooked, remove the pita bread and place it in between dish towel or cloth to keep them soft. 
16. Allow the pita to cool slightly, and eat with your favourite dips (hummos, baba ghanouj) or fillings (fresh deli meat and veggies).
17. To keep pita fresh for a couple days, place in a sealed plastic bag once they have cooled (bags used for toast or store-bought pita are useful).





(This is the recipe book I used)