Homemade Pitas - Greek Style

Heeeeeeey pretty pita breads. About six months ago my sister-in-law changed my life by making stretchy, warm pitas which she serve with Greek chicken. These pitas were nothing like the ordinary kind of pita one sometimes gets, stuffed with overly-mayonnaised chicken salad, falling apart at the seams because they're too weak to hold anything serious. Not so these pitas. They're supple and soft - the kind of wrap that shawarma is served in; the kind of wrap that means business; the kind of wrap you pull out of the skillet with your fingers, so hot you can't hold it for more than a second or two. This kind of pita is deceptively easy to make. I say "deceptive" because the kind of satisfaction that comes from making homemade pitas is majorly exaggerated from the simple amount of work that goes into it. Pitas. Who knew, right? The dip shown in the photos is an Afghani-style eggplant dip I made from a brilliantly colored cookbook. I've formed a habit of spending spare moments in Barnes & Noble, reading cookbooks and snapping pictures of the pages I want to try out. Sadly, I forgot which cookbook this particular recipe came from - open up my Notes section in the phone next time? Either way, it was similar to baba ganouj. Charred eggplant is underrated when it comes to inclusion in dips! What kinds of dip will you make to scoop up with your fresh, homemade pitas?

Homemade Greek-Style Pitas
makes app. 8 pitas

1 cup very warm water
2 teaspoons active dry yeast
1 teaspoon honey or sugar
1 cup whole wheat flour
1- 1 1/2 cups all purpose flour
2 teaspoons sea salt
1 Tablespoon high quality olive oil

1.) Mix together water, yeast, and sugar or honey in glass bowl. Set aside to proof, 10 minutes.
2.) In a large bowl mix together 1 cup wheat flour, 1 cup all purpose flour, and salt. Add the yeast mixture into the flour and stir well.
3.) Turn onto floured surface and knead for 6-8 minutes, until smooth and silky. Cover and allow to rise about 1 hour, till doubled.
4.) Divide dough into eight portions. Roll each portion (one at a time) into a large circle, about 1/4" thick.
5.) Heat a large cast iron skillet over med. high heat. Very lightly grease the skillet with olive oil, wiping out excess. When hot, cook pitas one at a time until blistered and golden on each side. Remove to a separate plate and cover to keep warm, though you'll probably want to eat them immediately.

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