|Active dry yeast||300 Milliliter (1 Tablespoon)|
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|Corn oil||15 Milliliter (1 Tablespoon)|
|Whole wheat flour||875 Milliliter (3 1/2 Cups)|
Dissolve the yeast in lukewarm water.
Add oil and two cups (500 ml) of the flour.
Beat until the dough is smooth.
Add the remaining flour as you knead the bread in the bowl.
Place dough on a well-floured surface and knead in some additional flour until the dough is firm.
Rub the mixing bowl with some oil and return the dough to the bowl, turning to coat the dough with oil on all sides.
Let dough rise in a warm place until double in bulk.
Punch down the dough and divide it into 12 equal pieces.
Form the dough into balls and allow these to rest for at least 10 minutes.
Cover with waxed paper or a tea towel to prevent them from drying out.
Roll out the balls until they are about 1/8 to 1/4 inch (3 to 6 mm) thick and about 4 1/2 inches (11 cm) in diameter.
If rolled to a larger diameter, the rounds may not puff all the way to the edges.
For the pitas to bake properly, the heat source must be directly beneath the bread.
If you have an electric oven, this might mean removing the top heating element.
These are usually removable for cleaning.
Bake the bread on the lowest rack.
In a gas oven, raise the racks and place the baking sheet directly on the oven floor.
Bake in the bottom of a preheated 450°F (230°C.) oven for five minutes, then open oven, place breads on a higher rack, and leave in the open oven for three to five minutes until the breads have puffed.
As they emerge from the oven, wrap the loaves in a slightly damp tea towel, cool, then store in the refrigerator.
Do not allow the breads to become soggy.
Pitas can be reheated by sprinkling the loaves lightly with water, and placing them wrapped in aluminum foil in a 400°F (200°C.) oven for a couple of minutes.