Slo Rise Pita

1. 1

   In a large bowl, dissolve yeast in water.

2. 2

   One cup at a time, stir in whole-wheat flour.

3. 3

   Stir the dough 100 times in the same direction.

4. 4

   Cover with plastic wrap and let rest for 45 minutes.

5. 5

   Sprinkle salt over the dough and stir in oil.

6. 6

   One cup at a time, stir in white flour until the dough will take no more and cannot be stirred.

7. 7

   Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes.

8. 8

   Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap.

9. 9

   Let rise until doubled in volume approximately 3 hours.

10. 10

    Gently punch down.

11. 11

    Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450F (230C).

12. 12

    Divide the dough into 16 equal pieces.

13. 13

    Roll out each piece of dough into a 7-to 8-inch circle that is 1/4 inch thick.

14. 14

    Using your hands or a semolina-dusted pizza peel, carefully transfer the prepared dough to the heated baking surface.

15. 15

    Bake for 2 to 3 minutes, or until the breads have puffed.

* Per serving · 4 servings · Values may vary.

No additional tips available.