-
1
For the sponge, in a large bowl, combine the yeast and water, mix well.
-
2
Using a wooden spoon, stir in 1 cup of the wheat flour at a time.
-
3
Stir until the mixture is smooth and silky.
-
4
Cover the bowl with plastic wrap and let rest for 1 hour.
-
5
Sprinkle the sponge with the salt.
-
6
Stir in the olive oil.
-
7
Stir in 1 cup of the flour at a time and mix until the dough is too stiff to stir with the spoon.
-
8
Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, 8 to 10 minutes.
-
9
Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
-
10
Set the dough in a draft-free area and allow to rise until double in size, about 2 to 3 hours.
-
11
Line the bottom rack of the oven with baking stones.
-
12
Leaving a 1-inch border free around the tiles so that the heat can circulate properly.
-
13
Preheat the oven to 450 degrees F. Turn the dough out onto a lightly floured surface.
-
14
Knead the dough a couple of times and divide in half.
-
15
Cover one half of the dough with plastic wrap while working with the other dough.
-
16
Divide the dough into 8 equal pieces and roll into 8 balls.
-
17
Using a rolling pin, roll each ball of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick.
-
18
Place each circle of dough next to each other on a parchment lined baking sheet and cover with plastic wrap.
-
19
Repeat the above process with the remaining dough.
-
20
Bake the circles of dough in batches, about 4 to 6 rounds at a time.
-
21
Bake for 3 to 4 minutes, or until the breads look like blown-up balloons.
-
22
Remove from the oven and cover with a kitchen towel until the remaining rounds are baked.
-
23
To Store: pita bread is best is used the day it is made, but it can be wrapped airtight and frozen for 1 month.
-
24
Thaw and reheat on a baking sheet in a 350 degrees F over before serving
