Slo rise pita

Yield: 16 Pita

Ingredients:

1 ts Active dry yeast
1 1/2 c Warm Water
3 c Whole Wheat Flour
1 tb Salt
2 tb Olive Oil
3 c Unbleached All Purpose Flour

Instructions:

: In a large bowl dissolve yeast in water. One cup at a time stir in whole-wheat flour. Stir the dough 100 times in the same direction. Cover with plastic wrap and let rest for 45 minutes. : Sprinkle salt over the dough and stir in oil. One cup at a time stir in white flour until the dough will take no more and cannot be stirred. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic 8 to 10 minutes. Transfer the dough to a large lightly oiled bowl turn to coat and cover with plastic wrap . Let rise until doubled in volume approximately 3 hours. Gently punch down. (The dough can be stored enclosed in a plastic bag in the refrigerator for up to 1 week.) : Set a baking stone unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450 degrees F. : Divide the dough into 16 equal pieces. Roll out each piece of dough into a 7-to 8-inch circle that is 1/4 inch thick. Using your hands or a semolina-dusted pizza peel carefully transfer the prepared dough to the heated baking surface. Bake for 2 to 3 minutes or until the breads have puffed. (Do not worry if all the breads do not puff completely; they will still taste delicious.) When baked keep breads warm by stacking them and wrapping them in a clean kitchen towel.