Ingredients:
\n 360 grams(3 cups) all-purpose flour
\n 40 grams(\u2153 cup) whole wheat flour
\n 10 grams(1 tablespoon) instant dry yeast
\n 6 grams(1 \u00bd teaspoon) fine sea salt
\n 280 grams(1 \u00bc cup) warm water
\n 30 grams(2 tablespoons) extra virgin olive oil, plus more for bowl
\n 8 (8-inch\/20cm) parchment circles<\/p>\n
Directions: <\/p>\n
In the bowl of an electric mixer fitted with the dough hook attachment, mix the all purpose flour, whole wheat flour, yeast, and salt to combine. Add the water and olive oil and mix on low speed for 3 minutes, until the dough comes together.
\nRaise the speed to medium and mix for 2 minutes more, until the dough is very smooth. (Note: the dough can also be mixed by hand in a large bowl, then kneaded by hand for 5-7 minutes.)
\nLightly oil a medium bowl with olive oil. Add the dough to the bowl and gently turn it over onto itself a few times to round the dough and lightly coat it with oil.
\nCover the bowl and let the dough rise until the dough is nearly double in size, 1 hour to 1 hour 30 minutes.<\/p>\n
Preheat the oven to 500\u00b0F\/260\u00b0C with an oven rack in the center, with a Baking Steel or pizza stone on top of it (if you don\u2019t have either \u2013 see Note). The Steel or stone needs to be in the oven for at least 30 minutes after the oven preheats.
\nTurn out the dough onto a lightly floured surface, and divide the dough into 8 even pieces (about 90 grams each). Gently round each piece of dough, and place it onto a lightly floured area of the work bench. Cover and let rest for 15 minutes.
\nWork with one piece of dough at a time. Keep all dough, before and after shaping, covered to prevent it from drying out. On a lightly floured surface, roll out the pita to about \u00bc in\/6 mm thick (between 6-7 in\/15-18 cm wide), trying to maintain an even thickness. Transfer the dough to a parchment circle\u2014keep covered.
\nWorking with as many as can easily fit on the Steel\/stone at a time, bake 2-4 pitas at once by sliding the parchment circles right onto the Steel\/stone. Bake for 2-3 minutes, until visibly puffed with air in the center\u2014it may brown slightly.
\nRemove the pitas from the oven and wrap tightly in a clean kitchen towel to steam the pitas, and keep them warm. Repeat, shaping and baking the remaining pitas. Serve immediately, warm.
\nNote: If you don\u2019t have a Baking Steel or pizza stone, place a large cast iron skillet into the oven when you turn the oven on to preheat. Bake the pitas one at a time in the skillet for best results.
\nMake Ahead & Storage: The pitas are best the same day you prepare them. Leftover pita can be stored in an airtight container at room temperature and refreshed by toasting. Pita can be frozen for up to 1 month, thaw completely before toasting to refresh.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 360 grams(3 cups) all-purpose flour 40 grams(\u2153 cup) whole wheat flour 10 grams(1 tablespoon) instant dry yeast 6 grams(1 \u00bd teaspoon) fine sea salt 280 grams(1 \u00bc cup) warm water 30 grams(2 tablespoons) extra virgin olive oil, plus more for bowl 8 (8-inch\/20cm) parchment circles Directions: In the bowl of an electric mixer fitted… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1770","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1770"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1770\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}