Soft & Fluffy Whole Wheat Pita Bread

Stir together yeast, honey, and 1/2 cup warm water in a large bowl or the bowl an electric stand mixer fitted with a dough hook. Whisk 1/4 cup bread flour and 1/4 cup whole wheat flour into yeast mixture until smooth and cover with plastic wrap. Let stand at room temperature for 45 minutes, or until doubled.

If using a stand mixer, add the remaining 1 1/4 cups of the flours, 3/4 cup water, salt, and oil to the mixing bowl and set on low speed. Mix for 8 to 10 minutes until a smooth, elastic dough forms.

If mixing by hand, add the remaining ingredients, stir until just combined, and turn the dough out onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic, adding additional bread flour if needed to prevent sticking.

Form the dough into a ball and place it in a clean, well oiled large bowl, covered with plastic wrap and allow it to rise for 1 hour.

Turn dough onto a well floured surface and knead to release air. Divide dough into 8 equal portions, shaping them into balls. Roll each ball out into an even 6 to 7 inch round. Cover pita rounds with clean, lint-free towels and let them rise for an additional 30 minutes before baking.

While pitas are rising, prepare the oven. Remove all but 1 oven rack, and set the one remaining rack on the lowest rack setting. Preheat the oven to 500°F.

When the oven is ready and the pitas have risen, transfer 2 to 4 directly onto the oven rack. Bake 2 minutes, flip and bake an additional 1-2 minutes until just lightly browned. Transfer baked pitas onto a cooling rack and allow to cool for 5 minutes before stacking on clean kitchen towels. Be careful, as the puffed pitas will release hot steam as they flatten. Continue to bake remaining pitas as directed.

(Recipe adapted from Gourmet, May 2003.)