Pita Bread

1 1/8 c. warm water
1 1/2 t. sugar
1 1/2 t. yeast
3 c. flour (white or whole-wheat)
1 t. salt
1 T. vegetable oil

Dissolve the yeast and sugar in the water in the bowl of your mixer.  Let proof for about 10 minutes.  Add the flour, salt, and oil and knead until dough pulls away from the bowl, about 4-5 minutes.

Turn dough onto a lightly floured surface.  Form into a ball and cut into eight pieces (or you can form it into a rope and cut into eighths).  Roll each into a smooth ball.  With a rolling pin, roll each ball into a 6- to 7-inch circle.  Set aside on a lightly floured countertop.  Cover with a towel and let rise about 30 minutes, or until slightly puffy.

Preheat oven to 500 degrees.  Place two or three pitas on a wire cooling rack.  Place the rack directly on oven rack.  Bake pitas 4-6 minutes or until puffed and tops begin to brown.  Remove from oven and immediately place in a sealed brown paper bag or cover them with a damp kitchen towel until soft.  Once pitas are softened, they can be stored in a plastic bag in the fridge for several days or in the freezer.

Note: I had no problems doing 100% whole wheat pitas. So don't feel like you need to do half and half. Now turn these pitas into pita chips and serve with tzatziki!