Whole grain pita

Ingredients:

• 1.5 cups of warm water
• 4.5 teaspoons of sugar
• 2 and 1/4 teaspoons active dry yeast
• 3 tbsp. l. olive oil
• 1.5 tsp coarse salt
• 2 cups bread flour + extra for work
• 1 and 3/4 cups whole wheat flour

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand until foamy, about 5 minutes.
2. Turn the mixer on low speed and add the butter and salt, then gradually beat in the bread flour and whole wheat flour. Increase the mixer speed to medium-high and knead the dough for 7-10 minutes, adding more bread flour as needed to prevent the dough from sticking to the bowl. Don't over-flour the dough; it should be smooth and slightly sticky. Lightly oil a clean, large bowl or spray with cooking spray. Place the dough in the bowl, turning it once or twice to coat the surface with oil. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size, about 2 hours.
3. Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Form each piece into a ball, stretching the surface and tucking the edges under. Place the balls 2.5 cm apart on a sheet of parchment paper, cover with plastic wrap, and let rise for 30 minutes.
4. Preheat oven to 260°C and line 2 baking sheets with parchment paper.
5. Lightly flour a work surface. Using a rolling pin, roll the dough balls into 0.5 cm thick circles. Place them on lined baking sheets and bake until set and puffed, about 5 minutes. Don't let them brown. Cool on a wire rack and enjoy.
   
   Leftovers can be frozen in an airtight container or bag and then reheated in the microwave or toaster.