Turns out, pitas for wraps aren’t too tricky, so why not have a nice warm pita tonight, instead of a sad cold one from the store?

Ingredients:

• 1 cup warm water
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 tablespoon honey
• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour, plus additional as needed
• 1/2 teaspoon salt
• canola oil for brushing

In a large bowl, combine the water, yeast, and honey, and stir briefly to combine. Set aside for 10 minutes for the yeast to work while you gather your remaining ingredients/tools.

Stir in both flours and the salt, stirring until it comes together to a rough dough.

Turn out onto a lightly floured surface to knead until smooth, about 5 minutes. If your dough is super sticky, you can add additional all-purpose flour as needed. My dough picked up the bit of flour from the counter, but otherwise didn’t need any extra.

Shape the dough into a ball and place in a greased bowl, rolling to cover all sides of the ball in a light layer of grease.

Cover, and let rise in a warm place until doubled, about 1 1/2 hours.

Once risen, knock the dough back down, pressing out the air, then divide into 8 equal portions. (my one weakness, even portions!)

Roll out the first piece of dough into as thin a circle as you can. (oh, right, my other weakness, rolling into circles!)

If you roll them all out at once, most of them will have started rising again by the time you get to them.

Heat a large cast iron skillet over medium-high heat. For reference, mine is 12 1/2″. Brush with a thin layer of canola oil. Place the rolled out dough in the skillet and cook for 30 seconds, until it starts to bubble.

Flip and cook 1-2 minutes, until puffy with a few golden spots.

Flip back to the first side and cook an additional minute. While the pitas cook, roll out the next pieces of dough. Place the cooked pitas to the side on a plate, separating with paper towel.

I always only needed 30/60/60 seconds for mine, and actually used a repeated 30 second timer like this to ensure I was moving them when I meant to. If your stove burner isn’t level, make sure you’re brushing the oil that may pool at one end of the pan around so that the dough isn’t being placed on partly greased, partly dry pan.

Whole Wheat Pitas

From How Sweet Eats.

• 1 cup warm water
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 tablespoon honey
• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour, plus additional as needed
• 1/2 teaspoon salt
• canola oil for brushing

In a large bowl, combine the water, yeast, and honey, and stir briefly to combine. Set aside for 10 minutes for the yeast to work while you gather your remaining ingredients/tools.

Stir in both flours and the salt, stirring until it comes together to a rough dough, then turning out onto a lightly floured surface to knead until smooth, about 5 minutes. If your dough is super sticky, you can add additional all-purpose flour as needed. Shape the dough into a ball and place in a greased bowl, rolling to cover all sides of the ball in a light layer of grease. Cover, and let rise in a warm place until doubled, about 1 1/2 hours.

Once risen, knock the dough back down, pressing out the air, then divide into 8 equal portions. Roll out the first piece of dough into as thin a circle as you can.

Heat a large cast iron skillet over medium-high heat. Brush with a thin layer of canola oil. Place the rolled out dough in the skillet and cook for 30 seconds, until it starts to bubble. Flip and cook 1-2 minutes, until puffy with a few golden spots. Flip back to the first side and cook an additional minute. While the pitas cook, roll out the next pieces of dough. Place the cooked pitas to the side on a plate, separating with paper towel.