|1||tablespoon||yeast, active dry|
|3||cups||whole wheat flour||or more as needed|
|1 1/3||cups||water||or as needed|
|1||tablespoon||garlic powder||or dried herbs, or mixture, optional|
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine four, water, olive oil and salt in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough on floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven , flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes. You can bake 2 to 3 pita breads on one baking sheet.
Remove pitas from baking sheets and let cool on wire rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350 degrees F for 10 minutes.
First published: 2010-06-24 last updated: 2014-04-16
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