Fresh Whole-Wheat Pitas

Ingredients

• 2.3 cups bread flour 
• 2.3 teaspoons yeast dry
• 1 tablespoon olive oil extra-virgin
• 0.8 teaspoon salt 
• 1 tablespoon sugar 
• 1 cup warm water (100° to 110°)
• 1 cup flour whole-wheat white divided
• 2 tablespoons yogurt 2% greek-style (such as Fage)

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
2. Add bread flour, 3 ounces (about 3/4 cup) whole-wheat flour, yogurt, oil, and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size.
4. Position the oven rack on the lowest shelf.
5. Preheat the oven to 50
6. Divide dough into 8 portions. Working with one portion at a time, gently roll each portion into a 5 1/2-inch circle.
7. Place 4 dough circles on each of 2 baking sheets heavily coated with cooking spray.
8. Bake, 1 sheet at a time, at 500 for 8 minutes or until puffed and browned. Cool on a wire rack.