SERVINGS

Makes 8 pitas

INGREDIENTS

3 cups all-purpose flour, or 2 cups all-purpose and 1 cup whole-wheat, plus extra for kneading

2 teaspoons white sugar

2 teaspoons active dry yeast (about 2/3 of a package)

2 tablespoons extra-virgin olive oil, plus extra for the bowl and baking sheet

1 teaspoon salt

PREPARATION

1.    Combine all of the ingredients in a warm mixing bowl and mix until they form a loose, somewhat dry dough. Place the dough on a lightly floured board and knead for 10 minutes, until smooth and elastic. Clean and lightly oil the mixing bowl, place the dough in it, cover with a damp kitchen towel, and let rise in a warm place for 1 hour. It will become puffy.

2.    Preheat oven to 500°F. Place one rack on the lowest position and another at the upper-middle position. Punch down the dough and place it onto a lightly oiled, nonporous surface, such as a plastic cutting board or clean countertop. Cut it into 8 equal pieces. Lightly oil a baking sheet. Roll several dough pieces into 6-inch circles, depending on how many fit on your baking sheet (usually 2 to 4 circles; don’t have them touch). When the sheet is full, place it on the lower rack and bake for 5 minutes. Roll out the next batch of dough while the first batch bakes. If the first batch hasn’t puffed up after 5 minutes, bake another minute. If still not puffed, your oven isn’t hot enough—raise the heat to 550°F for the next batch. As soon as the bread is puffed, place the baking sheet with the first batch on the top rack for 2 minutes, or until the pitas have browned. Remove from the oven and cover the baking sheet in a clean dish towel to keep the bread soft.

3.    Bake the next (and subsequent) batch. Store the cooled pitas in a plastic bag.