Pita Bread

Yield: six 8-inch pita breads

1¾   teaspoons active dry yeast
        pinch granulated sugar
1      cup warm water (105˚F to 110˚F)
2      cups unbleached, all-purpose flour
1      cup whole wheat flour
1½   teaspoons fine sea salt
1      tablespoon olive oil

Nutritional information per pita:
Calories 199 (25% from fat) • carb. 33g • pro. 5g • fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg • calc. 6mg • fiber 2g

1. Put the yeast, sugar, and water into a liquid measuring cup. Let stand for 5 to 10 minutes until foamy.
2. Insert the chopping blade into the work bowl of the food processor. Add the flours and the salt and process on Low to sift. When the yeast is proofed, run the food processor on Low and slowly add the yeast mixture through the feed tube, following with the olive oil. Knead the dough for 40 seconds. The dough should be soft, smooth, and slightly tacky.
3. Turn the dough out onto a clean work surface and knead for another minute or for another minute or two by hand to soften some more. Add additional flour if the dough seems too sticky, or a little water if it seems too dry.
4. Transfer the dough to a clean bowl and cover with a damp towel or plastic wrap. Let the dough sit at room temperature for about 1 hour, or until it has doubled in size.
5. Divide the dough into 6 pieces. Lightly flour a clean work surface with flour and shape
each into a ball. Cover the balls with a damp towel or plastic wrap and allow to rise for another 30 minutes.
6. Put a baking sheet in the middle of an oven and preheat to 500°F.
7. While the oven is preheating, roll each round into an 8-inch circle. Starting with 2 or 3 at a time, transfer the dough circles to the hot pan and bake until lightly golden and puffed, about 4 to 5 minutes. Transfer to a serving plate and loosely cover to keep warm. Repeat with remaining dough circles.
8. Serve warm, stuffed with your favorite fillings