1 teaspoon dry yeast

2 Ѕ cups warm water

2 cups whole-wheat four

4 cups bread four

2 teaspoons salt

2 tablespoons olive oil

In large bowl, sprinkle yeast over water and stir to dissolve. Add whole-wheat four, 1 cup at a time, and 1 cup bread four. Stir for 1 minute in the same direction to activate the gluten. Let mixture rest for 30 minutes.

Sprinkle salt and oil over dough and mix well. Add remaining bread four 1 cup at a time. When dough becomes too stiff to stir, begin kneading on a lightly foured board. Knead for 8 to 10 minutes, until dough is smooth and elastic. Return dough to a lightly oiled bowl and cover with plastic wrap. Let dough rise until doubled in size, about 90 minutes. Punch down lightly. Dough may be made to this point and stored in the refrigerator for up to 5 days. To store, place dough in a large plastic bag secured at the opening to make room for expansion. Any smell of fermentation after a few days only improves the favor of the bread. Dough should always be brought to room temperature before baking.

Preheat oven to 450 degrees.

If baking all at once, divide dough into 16 portions and roll out into 8-inch circles. Place cast-iron skillet, griddle, or quarry tiles on a rack in the bottom third of the oven. With lightly foured hands, fatten each circle and place on baking surface. Bake for 4 to 6 minutes, until bread has “ballooned” or turned slightly golden. If bread fails to balloon on the frst try, don’t worry. This takes practice, but the bread tastes great and is worth the effort. Remove from oven, let cool for about 5 minutes, and wrap in kitchen towels. Repeat with remaining dough.

Yield: 16 pitas