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1
Mix 1/2 cup lukewarm water and sugar until the sugar is dissolved.
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2
Mix the yeast into the warm sugar-water mixture.
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3
Cover and keep in a warm place for 5-10 minutes.
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4
If the yeast has not formed a creamy foam after this time, you should try again with new yeast.
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5
In a large bowl, mix the flours, proved yeast, oil and salt.
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6
Add 1/2 cup water, and then continue adding in small amounts until dough is proper consistency.
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7
Mix well and knead to form a dough.
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8
Put a tablespoon or so of olive oil in the bottom of the bowl and return the dough to the bowl, turning to oil it evenly.
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9
Cover the bowl and leave to rise for 45 minutes or until the dough has doubled in size.
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10
Punch down the dough and move it to a floured surface and knead briefly.
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11
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
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12
(Note: I have found that the longer the dough is in the refrigerator the higher the chance that it becomes somewhat dry).
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13
Bring the dough to room temperature and divide it into 8-10 balls.
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14
Flour your hands, and roll the dough on a floured surface.
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15
Roll each ball of dough into about an 8 inch circle.
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16
(Note: avoid creasing the dough during this process - they will prevent the pita from ballooning).
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17
Heat a large pan or griddle, and place the pita on the hot griddle.
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18
Cook for 15-20 seconds before turning the bread over gently.
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19
Cook for another minute or until big bubbles appear.
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20
Turn the bread again.
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21
Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas.
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22
Cook until the pita balloons.
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23
(Note: due to a number of different factors, your pitas will not always balloon.
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24
Every time I have made them, I have had a higher and higher success rate, though!
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25
).
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26
Remove pita and repeat with the remaining dough balls.
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27
Enjoy!
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28
Pitas are delicious warm as a side, can be made into a pita pocket sandwich, or with some tzatziki or hummus.
