I use a cast iron pan to make these. If you dont have cast iron, you can use a nonstick pan, but very lightly coat the bottom with vegetable oil before cooking.
Makes 6
1 package (2 ½ teaspoons) dry active yeast
¾ cup warm water, around 110F
1 teaspoon granulated sugar
2 cups whole wheat flour
¾ teaspoon salt
2 tablespoons olive oil
In a small bowl, whisk together yeast, water and sugar.
In a medium bowl, mix the flour with salt.
Add the yeast mixture and olive oil to the flour. Knead for 6-7 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl; cover the dough for about one hour or until it doubles in size.
Gently deflate the dough.
Divide the dough into six pieces and round into balls.
Dust the working surface with flour.
Roll out each ball with a rolling pin into 6-inch circles.
Cover with a cloth and let it rest for 10-15 minutes.
Place a cast iron pan on medium-high heat. You may need to adjust the heat as you are cooking the pita. You don’t want smoke coming off the pan.
Place the dough in the pan. Once it turns light brown and puffs slightly, flip it and cook until you see light brown patches. The pita should be firm, browned, and puffed. Remove from the heat and wrap in a cloth.
One of my private classes with a 14 year old making pita!