-
1
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
-
2
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
-
3
Pour yeast mixture into center and stir until dough can be gathered into a ball.
-
4
Knead dough floured board until smooth.
-
5
Place dough in a large, lighty oiled bowl.
-
6
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
-
7
Punch down dough; place on lightly floured board.
-
8
Divide dough into 12 equal pieces.
-
9
Shape into circles and place on nonstick cookie sheets.
-
10
Allow to rest, covered with damp towel for 30 minutes.
-
11
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
-
12
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
-
13
Preheat oven to 500 F.
-
14
Just before you place the pan in the oven, flip each pita over on its other side.
-
15
Bake on bottom rack oven for 5 minutes.
-
16
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
-
17
Remove pitas from cookie sheets and let cool on rack.
-
18
Store in airtight container in refrigerator.
-
19
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.
