Ottolenghi’s wonderful Jerusalem: A Cookbook contains lots of recipes for things to go with pita bread, but oddly enough there is no pita bread recipe. If you don’t have ready access to pita bread, or you just want to make your own, try this. Makes 8 pitas.
2 c all-purpose flour
1 c whole wheat flour
2 t (or one package) active dry yeast
1 ¼ c lukewarm water
1 ½ t salt
1 T honey or sugar
4 T olive oil
Method: proof the yeast with honey or sugar in the lukewarm water for a few minutes, then add flours, salt and 3 T olive oil. Knead with your hands or mix at low speed for 8 minutes until dough is resilient. Put 1 T olive oil in a bowl with ball of dough and turn to coat all sides. Cover and proof 60 minutes or until doubled. Divide into 8 balls; flatten with your hands and use a rolling pin (or more handwork) to roll out to about 6” diameter. Cover with towel or plastic wrap and proof for 20 minutes until slightly puffy. Meanwhile, preheat oven to 450 degrees. Place the pita rounds directly on the oven rack and bake 5 minutes, or until lightly browned. Use tongs when removing from oven.