Whole-Wheat Olive Oil Pita Bread

1. Create Yeast Mixture

Activate Yeast: In a large mixing bowl, combine 1 cup lukewarm water, yeast, and sugar. Stir to dissolve. Prepare Sponge: Mix in whole-wheat flour and 1/4 cup all-purpose flour. Whisk until smooth. Set aside in a warm area, uncovered, for 15 minutes until frothy.

2. Form Dough

Combine Ingredients: To the frothy yeast mixture, add salt and olive oil. Gradually mix in most of the all-purpose flour, reserving about 1/2 cup. Initial Knead: Stir to form a shaggy dough. Lightly flour your hands with reserved flour and knead in the bowl for 1 minute, incorporating dry bits. Knead and Rest: Turn dough onto a floured surface. Knead for 2 minutes until smooth. Cover and rest for 10 minutes. Knead again for 2 more minutes. The dough should remain soft and slightly moist.

3. First Rise

Rise Dough: Place dough in a clean bowl, cover with plastic wrap and a towel. Set in a warm place to double in size, about 1 hour.

4. Prep for Baking

Heat Oven: Preheat oven to 475 degrees Fahrenheit. Place a baking sheet or cast-iron pan on the bottom shelf to heat. Divide Dough: Once risen, punch down dough and divide into 8 equal balls. Cover with a damp towel, rest for 10 minutes.

5. Shape and Bake

Shape Pitas: Roll each ball into an 8-inch circle, 1/8 inch thick, using a rolling pin and extra flour as needed. Bake Pitas: Place one dough circle on the hot baking sheet. Bake for 2 minutes until puffed, then flip and bake for 1 additional minute. The pita should be pale with some brown spots.