Pita Pocket Bread

I received this recipe from a girl in my ward in Sandpoint, ID. This is a great recipe... FAIRLY easy, but there is one tricky part. However, if you have some time, and want something great... this would be it!

1 3/4 C. Warm Water
2 1/2 t. Yeast
2 t. Sugar
2 t. Salt
2 T. Oil
2 Cups Whole Wheat Flour
2 3/4 to 3 Cups White Flour

Mix water, sugar and yeast together. Let stand for 5 minutes. Add salt, oil, and wheat flour. Mix well. Add white flour one cup at a time until dough is soft and slightly sticky. Knead for five minutes. Let dough rest for 30 minutes well oiled and covered.

Roll into eight balls for smaller pitas, six balls for larger pitas. Roll out into circles on a well floured surface until 1/4 inch thick. Let rest on well floured surface for 20 minutes. Preheat oven to 500 degrees. VERY CAREFULLY transfer bread to oven, and bake on a un oiled sheet pan. (Preheat the pan in the oven and keep it in there, so it stays hot. Transfer dough from floured surface to oven using a flat large surface, like you would a pizza) MAKE SURE to not touch or push down on the pitas after the rest period. You want to be sure they "fluff" up. Do not let the pitas touch each other while they rise or bake.

I know this sounds a little technical, but once you have done it, it is much easier than it sounds... Just takes a little practice!! Enjoy!