Arabic Whole Wheat Pita Bread
|Dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||1 Tablespoon, divided|
|Warm water||2 1⁄2 Cup (40 tbs) (105 To 115 F)|
|Vegetable oil||2 Tablespoon|
|All-purpose flour||5 1⁄4 Cup (84 tbs), divided|
|Whole wheat flour||3 Cup (48 tbs)|
|Vegetable cooking spray||1|
Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes.
Add remaining 2 teaspoons sugar, oil, salt, 2 cups all-purpose flour, and whole wheat flour; beat at medium speed of an electric mixer until well blended.
Gradually stir in 3 cups all-purpose flour to make a soft dough.
Sprinkle 3 tablespoons all-purpose flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover dough with heavy-duty plastic wrap and a towel.
Let dough rest 20 minutes.
Punch dough down.
Divide into 24 equal portions; shape each portion into a ball.
Place balls on 4 large baking sheets coated with cooking spray.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Sprinkle remaining 1 tablespoon all-purpose flour evenly over work surface.
Roll each ball into a 5-inch circle on floured surface.
Place 6 circles on a large mesh wire rack.
Place wire rack directly on middle oven rack.
Bake at 500° for 4 to 5 minutes or until bread rounds are puffed and brown.
Remove bread and wire rack from oven; let bread cool completely on wire racks.
Repeat procedure with remaining circles.
Cut pita bread in half, if desired.