1 (0.25-ounce) package active dry yeast
2 cups warm water
1 tablespoon honey 1-½ teaspoons salt
2 tablespoons olive oil
2 cups whole-wheat flour
3 to 4 cups bread flour
1. In large bowl, sprinkle yeast over water and let stand for 5 minutes. Add honey, salt, olive oil, and whole-wheat flour; beat for 3 minutes. Gradually stir in enough bread flour to form a stiff dough.
2. Knead on lightly floured surface for 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to grease top. Let stand for 30 minutes.
3. Punch down dough and divide into thirds. Divide each third in half, then each half into fourths to make 24 balls. On floured surface, roll each ball to a 5” circle using a floured rolling pin. Cover with kitchen towel and let rise for 30 minutes.
4. Preheat oven to 475°F. Place a sheet of heavy-duty foil on the work surface and place 6 dough rounds on the foil. Carefully transfer the foil and dough to the oven and bake for 5 to 7 minutes. Bread should puff up immediately.
5. Bake until the tops of the pita breads begin to show brown spots. Remove and cool on wire racks. Repeat with remaining dough, using a fresh sheet of foil each time. To use, cut in half to expose pockets.
YIELDS 24 BREADS
Pita breads are made from a firm dough that's baked at a very high temperature so the air inside literally explodes, creating a pocket. They're fun to watch in the oven.
How to Knead
Kneading bread helps develop the gluten, or protein, in the flour. When dough is kneaded until it is elastic, the gluten has formed a web inside the dough that traps the CO2 created by the yeast. That is what makes bread rise and gives it a fine texture. To knead, push the dough away from you with the heel of your hand, turn the dough, and repeat.