PITA BREAD

Pita Bread image

Provided by Martha Stewart

Time 3h

Yield Makes 16

Number Of Ingredients 8

4 1/2 cups unbleached all-purpose flour, plus more for dusting
2 envelopes (1/4 ounce each) active dry yeast (2 1/4 teaspoons each)
1 tablespoon honey
2 1/4 cups warm water (110 degrees)
1 1/2 cups whole-wheat flour
1 tablespoon kosher salt
1/3 cup extra-virgin olive oil, plus more for bowl
Fine cornmeal, for sprinkling

Steps:

Make the dough:In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
Form and bake the dough:Punch down dough, and form into a ball; then turn out onto a floured surface.
Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.
Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.
Flatten each ball into a 6-inch round with a lightly floured rolling pin.
Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let rest 30 minutes.
Meanwhile, preheat oven to 500 degrees and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas and serve.