Emily and I are both pita people. We like pita with hummus, as a wrap for sandwiches or as a base for pizza. The thing is that pita can get expensive and the store bought stuff is never as good as what you get a Greek restaurant.
That is why a year ago I started making my own. I have tried a few different recipes all containing different amounts of whole wheat flour and all with different cooking methods. If you want a flat bread pita then cooking them in a griddle plan is the way to go, it takes less time and is overall less complicated. However if you want them to have a pocket then you must make them in a super hot oven and they will puff up. If you have a pizza stone this is a great use for it, just place it in the oven as you preheat so that it too heats slowly. The benefits to the stone are that you will not have strange grill marks and your pita will look more uniform however you can really only do one at a time. Even if you would prefer the pocket method you may want to start with the stove top style of cooking just to familiarize yourself with the process, you don’t want to burn your pita after going to all that trouble.
I have combined a couple of the pita bread recipes from branny in order to have whole wheat pita bread with a pocket. Also, this recipe makes 6 pitas, but I always make at least a double batch because I make them fresh when we have Greek food for dinner and then I put the rest in the freezer and pull them out as needed.
Put the warm water in the stand mixer, stir in the yeast and honey, and set aside until foamy, about 5 minutes. Stir in the salt and olive oil in bowl and then beat in half the whole-wheat flour until smooth (make sure to use the dough hook). Add the rest of the flour in small increments and need until dough is smooth and supple.
Punch the dough down and divide into 6 pieces for 7-8-inch pitas. Roll each piece into a ball and place back in the bowl once sprayed with olive oil cooking spray then cover them with a damp towel. Let rest 45 minutes. Using a floured rolling pin, roll each ball into a round, about 1/8″ thick.
Set oven rack in lower third of oven and remove other racks (this is the time to add the pizza stone if you are want to use it). Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack or 1 pita at a time onto the pizza stone. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining pitas in same manner. Serve warm.
Much Love, Aislinn and Emily