Pita Bread
Bubba Durand

1 t active dry yeast
1 1/4 C Lukewarm water
1 1/2 C King Arthur White Whole Wheat flour
1 1/2 C Unbleached all-purpose flour
1 1/2 t Salt
1 1/2 t Olive oil

Pile everything into a stand mixer with the paddle attachment.
Mix at low speed until a shaggy dough forms.
Switch to the dough hook and mix for 2 or 3 minutes until a nice smooth dough is formed.
Remove the dough from the mixer and divide into 8 pieces.
Form each piece into a smooth ball.
Place the dough balls onto a lightly oiled cookie sheet and cover with a piece of lightly oiled plastic wrap.
Let rest at room temp for 1 or 2 hours.

Put a pizza stone into your oven and set it to 450.
Let the oven and stone pre-heat for at least 1/2 hour after coming up to 450.

Roll out one piece to a 6 to 8 inch circle, and less than 1/4 inch thick.
Use flour to keep it from sticking to the counter.

Use a lightly floured pizza peel to transfer the pita to the hot pizza stone.
Bake for 2 to 3 minutes, or until the bread has gone into a full "balloon".
Transfer the baked pita to a tortilla warmer or covered dish.

Repeat rolling and baking until all pitas have been baked.

To cook the pitas on top of the stove:
Preheat a 9 inch or larger griddle or cast-iron skillet over medium high heat.
When hot, lightly grease the surface of the griddle with a little oil.
Gently put one bread onto the griddle.
Cook for 15 to 20 seconds, then gently turn over.
Cook for about 1 minute, until big bubbles begin to appear.
Turn the bread again to the first side, and cook until the bread balloons fully.
The breads should take no more than 3 minutes to cook and they shouldn't cook so fast that they begin to burn;
adjust the heat until you find a workable temperature.

The Johnson Family Cookbook