This unidentifiable blob soon turned into some amazing whole wheat pita bread. I had a little difficulty getting it to ‘pop’ while baking, perhaps in future endeavors I will be able to figure out why. Any tips?
I originally found this recipe on The Kitchen Sink, where you can find more detailed step-by-step photos.
Whole Wheat Pita Bread
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105-115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack (you could also use a pizza stone if you have one, just make sure it preheats with the oven). Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.