1 pkg active dry yeast (2 ¼ tsp)
½ c. warm water
1 c. whole-wheat flour
2 c. all-purpose flour
1 ¼ tsp salt
1 tsp sugar
1 c. lukewarm water
Dissolve yeast in ½ c warm water. Add sugar and stir until disolved. Let sit 10-15 minutes until water is frothy
Combine flour and salt in large bowl. Make small depression in middle and pour yeast water in. Slowly add 1 c. warm water and stir with wooden spoon or rubber spatula until elastic.
Knead on floured surface 10-15 minutes. Place in greased bowl, cover, and rise about 3 hours, until doubled.
Roll out in rop and pinch off 10-12 small pieces. Place balls on floured surface, cover and let sit 10 minutes
Preheat oven to 500ºF, and preheat baking sheet also.
Roll out each ball into circles 5-6” across and ¼” thick.
Bake each circle 4 minutes until bread puffs up. Turn over and bake 2 minutes.
Remove pita and push down puff. Immediately store in bags.
Stores up to a week in pantry and up to a month in freezer.
