I used two cups bread flour and one cup whole wheat pastry flour. I mixed the dough (everything but the oil) in my Kitchenaid until a good strong dough had formed (about 12 mins on speed 2), then added olive oil and mixed another 3 mins or so. Let it rise in an oiled bowl at room temp, punched it down, and then covered & refrigerated the dough for several hours because I wasn't ready to bake it yet. I let it come up to room temp, divided the dough into 8 pieces and shaped them into balls (I didn't use the rope technique) and let the dough balls rest, covered, for about ten minutes to let the dough relax before rolling it out. I rolled out the pita rounds, let the dough rise again, and then flattened with my hands again before they went in the oven. Good—although I may cut back on the salt slightly next time.
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