Whole Wheat Pitas

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whole_wheat_pita.jpgI've tried a few pita recipes, and this one is hands-down my favorite. The whole wheat flour adds flavor without weighing the dough down, and a bit of yogurt keeps the texture soft. Wonderful with homemade falafel or chicken souvlaki.

1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup plus 2 tablespoons warm water (100° to 110°)
2 1/4 cups white flour
1 cup whole-wheat flour (best with whole wheat pastry flour), divided
2 tablespoons 2% Greek-style yogurt
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
Olive oil cooking spray
Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3 ounces (about 3/4 cup) whole-wheat flour, yogurt, oil, and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Place bread stone in oven and preheat the oven to 500°. If you don't have a bread stone place the oven shelf on the lowest rack.

Divide dough into 8 portions. Working with one portion at a time, gently roll each portion into a 5 1/2-inch circle. Bake on bread stone or place 4 dough circles on each of 2 baking sheets heavily coated with cooking spray. Bake, 1 sheet at a time, at 500° for 8 minutes or until puffed and browned. Cool on a wire rack.

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