Homemade Whole Wheat Pita Bread

Perfect! Easy for any level cook. Martha Stewart shared this recipe a while back, and I fell in love with it!

• Ready In: 2 hrs 7 mins
• Serves: 8
• Yields: 8 Pitas

Ingredients

• 1 1⁄4 cups warm water (100 degrees to 110 degrees)
• 1  teaspoon active dry yeast
• 3  cups all-purpose flour, plus more
•  all-purpose flour, for dusting
• 1  tablespoon salt
• 1 1⁄2 teaspoons olive oil, plus more
•  olive oil, for bowl

Directions

1. Pour water into the bowl of an electric mixer. Sprinkle yeast over water, and stir to dissolve. Use the paddle attachment to mix in 1 1/2 cups flour. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
2. Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
3. Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
4. Heat oven to 450°F
5. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6 to 8 minutes. Repeat, baking two pita breads at a time.