Note: a half recipe works fine.
300 grams whole wheat flour
160 grams unbleached flour
8 grams kosher salt
7 grams yeast
2 tsp olive oil
295 grams water (1.25 cups)
Combine yeast and warm water, plus a tsp of flour to get it started feeding. When the yeast has activated well, add the salt, olive oil, and most of the flour. Knead by hand for 8 minutes, or process in a food processor for 1-2 minutes. Add a tsp of flour at a time as needed. Use as little flour as possible; the dough should remain a bit sticky.
Let the dough rise in an oiled bowl until it has doubled in bulk (1-2 hours). For even better flavor, let the dough rise in the fridge for 8 hours or more.
Punch the dough down, then cut into 10-12 pieces. I favor 11 pieces, at about 70 grams each. Form into smooth balls, then flatten each into a disc. Cover and let rest for 20 minutes.
Preheat your oven to 475° 20 minutes before baking. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating. Do not oil the skillet or baking sheet.
Roll each disk into a circle a little under 1/4 inch thick. Allow to rest, uncovered, for 10 minutes before baking. Spritz lightly with water while resting.
Bake the pita: Quickly place 1 piece of dough directly on the stone or baking sheet, and bake for 3 to 4 minutes. The pita should be completely puffed but not be beginning to brown. If the pita has not inflated properly, spray each remaining piece with additional water before baking.
Proceed with the remaining dough, baking 3 or 4 pieces at a time if using a stone or baking sheet. using a pancake turner, transfer the pita breads to a clean towel, to stay soft and warm. Allow the oven to reheat for 5 minutes between batches. The pitas can be reheated for about 30 seconds in a hot oven before serving.
2023 Very good. Don’t bake any hotter than 475°. 65 gram pita dough baked in 3 minutes.