In a large bowl: put 2 1/2 cups lukewarm water sprinkle 2 teas. of dry yeast over the waterStir to dissolve, let this proof (means to let it bubble to see if the yeast is good) Stir in 3 cups of flour, 1 cup at a time. You will use 5 to 6 possible cups of flour, half can be whole wheat flour, half should be unbleached while flour. Stir 100 times or about 1 minute. Let this rest for 10 minutes to about 2 hours. Cover with plastic wrap.
Stir down the sponge and sprinkle on 1 tablespoon salt (we reduce this for health reasons) and 1 tablespoon olive oil. Now add flour 1 cup at a time stiring well each time. the dough will be too stiff to stir but not dry. Can you knead the dough? on a lightly floured surface knead for 8 to 10 minutes until smooth and elastic. Lightly oil a fresh bowl and return dough to bowl, cover once again and let rise until double in size. 1 1/2 hours approx. Once you are at this point you can put into an oiled heavy plastic bag that is three times as large as your ball of dough. It will rise in the fridge. This can be kept for a week or so and just cooked as needed.How to knead dough http://www.ehow.com/how_13898_knead-bread-dough.html or try this video to learn how to knead http://video.epicurious.com/?fr_chl=5327695d166c6410417d414bd98a8513acd22fa9&rf=sitemap place your baking stone in the oven and pre-heat to 450 degrees
punch down dough. Divide dough in half and work with one half at a time. you will make 8 balls out of each half. This will make 8 to 9 inch pitas. If you have little kids make them half this size. Perfect for little hands. Once you have your 8 balls sitting on the floured work space. (I use a pastry cloth for working on) flatten each ball and set it on the outside edge of your work area. In the center roll out one ball at a time to the 8 inche and less than 1/4 inch thick. Try not to roll over the edge of the dough, if this is left slightly thick it balloons better. I leave them where I rolled them out and cover with plastic.
I can roll out 8 on my counter, if you can't work with less. don't forget to flour under them or they will stick. Allow them to sit maybe 15 min. until a little raised. Place two at a time (if your stone is big enough) on your hot oven stone. This is a quick process. Bake 2 to 3 minutes. I set a timer they over cook so easy. They will balloon. it's fun. If they don't no problems. remove from stone and put on plate and cover with a towel. cook two more pitas. Don't bag them until cool. Don't worry if the balloons don't flatten right away, as they are stacked and cooled they begin to look perfect.questions? Do ask I'll answer