Whole Wheat Pita

Ingredients

• 3 cups whole wheat flour, plus a little for rolling
• 1 tsp instant yeast
• 1 tsp salt
• 1¼ cups warm water, about 110°F, warm to the touch

Steps

1. 1.In a large bowl, stir 1 tsp instant yeast and 1 tsp salt into 3 cups whole wheat flour.
2. 2.Add 1¼ cups warm water and stir until a shaggy dough forms. If it's dry and won't come together, add water a tablespoon at a time.
3. 3.Knead 8 to 10 minutes (or 5 to 6 in a stand mixer with the dough hook) until smooth and slightly tacky.
4. 4.Cover the bowl and let the dough rise somewhere warm until doubled, 1 to 1½ hours.
5. 5.Divide the dough into 8 pieces and roll each into a ball. Cover them and let rest 10 minutes so they roll out easily.
6. 6.Heat a dry cast iron skillet over medium-high until very hot. On a lightly floured counter, roll a ball into a 6-inch round about ¼ inch thick.
7. 7.Cook the round about 1 minute, until bubbles form on top. Flip and cook 1 to 2 minutes more, until it puffs and has a few brown spots. Pressing gently on a bubble with a folded towel helps it puff.
8. 8.Stack finished pitas under a clean towel so they stay soft. Roll the next one while each cooks.
9. 9.To freeze: cool completely, bag with parchment between them, and freeze up to 3 months. Reheat frozen pita in a toaster or dry skillet.