Pita Bread

Pita bread is a yeast-leavened flatbread from the Mediterranean and Middle East. We make ours with whole-wheat flour and whole-milk yogurt for full flavor and a pleasant chew. Yogurt is common in some flatbreads but is generally not used in pita. We, however, found it helped produce a soft, elastic dough and a tender, but slightly chewy baked bread. To ensure the breads puff nicely and form pockets, they're baked two at a time on a heated baking steel or stone. We preferred a stand mixer for making the dough, but a food processor worked, too. To make the dough in a processor, combine the flours, yeast and sugar in the workbowl and pulse until combined. Add the water, yogurt and 2 tablespoons of oil and process until a smooth, slightly sticky ball forms, about 1 minute. Add additional water, 1½ teaspoons at a time (up to 2 tablespoons total), if the dough feels too dry. Let the dough rest in the processor for 5 minutes, then add the salt and process until smooth and pliable, about 1 minute. Knead by hand on a lightly floured counter for 1 minute, then transfer to an oiled medium bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until not quite doubled in bulk. Continue with the recipe from the third step to shape and bake. It's not unusual if one or two of the rounds don't puff during baking—the bread will still taste great. The ones that do puff will not deflate as they cool. Store leftover pita in a zip-close bag for up to a day. To warm, wrap the pitas in foil and heat for 4 minutes at 300°F.