Pita Bread

Directions

1. 1
   For the sponge, in a large bowl, combine the yeast and water, mix well.
2. 2
   Using a wooden spoon, stir in 1 cup of the wheat flour at a time.
3. 3
   Stir until the mixture is smooth and silky.
4. 4
   Cover the bowl with plastic wrap and let rest for 1 hour.
5. 5
   Sprinkle the sponge with the salt.
6. 6
   Stir in the olive oil.
7. 7
   Stir in 1 cup of the flour at a time and mix until the dough is too stiff to stir with the spoon.
8. 8
   Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, 8 to 10 minutes.
9. 9
   Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
10. 10
    Set the dough in a draft-free area and allow to rise until double in size, about 2 to 3 hours.
11. 11
    Line the bottom rack of the oven with baking stones.
12. 12
    Leaving a 1-inch border free around the tiles so that the heat can circulate properly.
13. 13
    Preheat the oven to 450 degrees F. Turn the dough out onto a lightly floured surface.
14. 14
    Knead the dough a couple of times and divide in half.
15. 15
    Cover one half of the dough with plastic wrap while working with the other dough.
16. 16
    Divide the dough into 8 equal pieces and roll into 8 balls.
17. 17
    Using a rolling pin, roll each ball of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick.
18. 18
    Place each circle of dough next to each other on a parchment lined baking sheet and cover with plastic wrap.
19. 19
    Repeat the above process with the remaining dough.
20. 20
    Bake the circles of dough in batches, about 4 to 6 rounds at a time.
21. 21
    Bake for 3 to 4 minutes, or until the breads look like blown-up balloons.
22. 22
    Remove from the oven and cover with a kitchen towel until the remaining rounds are baked.
23. 23
    To Store: pita bread is best is used the day it is made, but it can be wrapped airtight and frozen for 1 month.
24. 24
    Thaw and reheat on a baking sheet in a 350 degrees F over before serving