Makes about 8 pita bread
What Do We Need?
2 cups whole wheat flour
1 cup all-purpose flour
2 1/2 teaspoons (or one sachet) of quick or instant yeast
1 teaspoon salt
1 tablespoon olive oil
Around 1 1/2 cups plus 2 tablespoons of lukewarm water
How Do We Make It?
Add all the dry ingredients to a large bowl, making sure to keep the salt on the opposite side of the bowl from the yeast.
Add the olive oil and enough of the water to make a firm dough. (You might not need all of the water, or you might need a few drops more. It depends on the flour you are using, humidity, etc.) Add slowly, and try not to over-mix. Stir well with spatula. If the mixture looks a little dry, add a few more drops of water very gradually.
Scrape your mixture onto a clean and dry surface. If you think you will find kneading like this difficult, grease your surface and your hands with some olive oil. This will make it easier to handle. Try not to use more flour to knead on, or add more flour during the process. If you do, you risk your pita bread becoming dense and tough.
Start kneading. To knead, fold the dough in half, give it a little push, and then turn it and repeat! You will need to knead for 7 - 10 minutes. Your dough will start out a little bit sticky, but the more you knead the smoother and less sticky it will become. The dough is firm so quite hard to knead. That is normal. Keep going until it feels smooth and until it is in a ball shape and when you squeeze it together on each side, it bounces slowly back to shape when you let go.
Divide your dough into 8 pieces and roll each piece out into a circle or oval shape about 3mm thick. Place on a lightly floured baking sheet and cover gently with a clean, damp towel to rest for 30 minutes.
Preheat your oven to 500 degrees whilst you are waiting.
Peel the pita breads off the tray and flip them over. Place into the hot oven and bake for 5 - 6 minutes. They will have puffed up nicely but not be colored at all.
Cover with a dish towel to cool when you remove them from the oven.