This recipe is adapted from a pita bread recipe my friend John—an excellent baker—got from Cooking Light. There are certain tricks—either oven or stove top, spritzing the breads with water to make them puff into pockets—which you can experiment with.
- 1 Tbsp. honey
- 1 Tbsp. yeast
- 1 cup warm water
- 2 cups (maybe less?) bread flour
- 1 cup white whole-wheat flour
- 2 tbsp. Greek-style yogurt (such as Fage)
- 1 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt
Step 1, I demand proof!: In a large mixing bowl (or the bowl for your mixer), whisk the honey and the yeast in 1 cup of warm water; let it stand 5 minutes to make sure it bubbles.
Step 2, yeast at work: Add in the wheat flour and let the mixture rest and rise for 10 minutes.
Step 3, mix & knead: Add in the yoghurt, olive oil, and salt. Gradually add in the remaining bread flour, switching to kneading or the bread hook as it becomes stiff.
Step 4, walk away again: Coat it with olive oil, put it in a big bread bowl, cover it, and leave it alone to rise until it is doubled, probably about an hour.
Step 5, short division: Divide the dough into 8 portions. Roll each portion into a 6 inch or so circle.
Step 6, choosing: At this point, you have two choices: baking the flat breads, or cooking them on the stovetop. My preference is to do four of each; the griddle ones are better fresh, the oven ones are better the next day, and it takes too long to do either alone.
Step 7a, baking: Preheat the oven to 500°, and position the oven rack on the lowest shelf. Grease a baking sheet heavily either by hand or with spray. Bake the rounds, one sheet at a time, for about 8 minutes or until puffed and browned.
Step 7b, griddling: Heat a large griddle, like an iron pan; grease it lightly. Place each round on the pan, flip after a few minutes before it begins to scorch. If you sprinkle a little water on the rounds, they will be more poufy, if you prefer them as flat bread, roll them thinner.