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*Makes 16 (8inch/20 cm) rounds



2 1/4 teaspoons active dry yeast

3 cups (680 g) lukewarm water

3 cups (380 g) bread flower, plus more for shopping

3 cups (380 g) whole wheat flour

1 tbsp kosher salt

2 tbsp extra-virgin olive oil, plus more as needed.

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  1.   Stir together the yeast and water in the bowl of a stand mixer fitted with a dough hook. Add the bread flour, whole wheat flour, salt, and olive oil. Mix on low speed until the ingredients are combined, about 2 minutes.2.   Increase the speed to medium-high and mix until the dough is smooth, pulls away from the sides of the bowl (and leaves the sides clean), has a bit of shine, and makes a slapping noise against the sides of the bowl, about 6 minutes.

    3.   Coat the inside of a medium bowl with olive oil and transfer the dough to it. Cover the bowl tightly with plastic wrap (or put the entire bowl in a large plastic bag) and let the dough rise at room temperature until the dough is softer than a firm balloon, is supple, and holds an indentation when pressed lightly, about 1 hour and 30 minutes.

    4.   Put a pizza pan on the lowest rack of the oven and preheat to 475 degrees F (245 degrees C). Let the pan heat up for at least 30 minutes.

    5.   Transfer the dough to a lightly floured surface and divide it into 16 equal pieces (each weighing about 3 ounces (90 g). Roll each piece into a ball, cover the dough balls loosely with plastic wrap and let them rest for 10 minutes.

    6.   Working with one ball of dough at a time (keep the others covered) on a floured surface, press the ball into a disk with a rolling pin then roll it into an 8-inch (20 cm) round. It will be quite thin, about 1/8 inch (3mm) thick. Using the back of a rimmed baking sheet or a large spatula, transfer the dough to the hot pizza pan and bake until it’s puffed up, about 2 minutes. Bake as many as you can fit on your pizza pan. Use a spatula to carefully turn the pita over and bake for an additional minute on the second side just to fully cook the pita. The pita should not take on much color.

    7.   Keep the pitas warm in a towel-lines basket while you bake additional pieces of dough. Serve warm. Leftovers can be stores in an airtight bag at room temperature for a few days. Reheat on a hot pizza pan for a minute on each side.


From The Hot Bread Kitchen Cookbook

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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