Baked Olive Oil Pita Bread - Not just for Sandwiches!

I remember my first Falafel Sandwich. I was 16 years old and in Israel on a teen tour in the summer of 1988. I stood in line at a Falafel Stand in Tel-Aviv. I was so excited to get a Falafel Sandwich with Tahini Sauce and Israeli Salad and actually eat it in Israel! It was heaven. It was served on a Laffa Bread. I fell in love with Laffa bread. When I came back to America, I could not find Laffa. In America, we serve Falafel on Pita. I love Pita. It is such a versatile bread. Its great for any sandwich not just Falafel. I love Pita with roasted chicken, lettuce and tomato. Or my personal favorite a Hummus veggie sandwich in a Wheat Pita.

However, one of my favorite ways to eat Pita, is to cut it in pieces and dip it in Hummus with a slice of cheese. When I don't know what to serve for dinner, I make up a Hummus Plate with cheese and Pepperoni (totally not kosher, but hey nor is Joel!.)

I love making bread and when I learned how to make Pita 10 years ago at the French Culinary, I fell in love. Pita is so easy to make, so there are no excuses! Now, stop buying Pita at your local Grocery Market, Organic Market and get to it and make it yourself!!

Ingredients:

1 3/4 cups / 7 1/4 ounces / 210 grams - Whole Wheat Flour
1 1/2 cups / 6 1/4 ounces / 180 grams - Bread Flour
1 1/2 teaspoon - Kosher Salt (Note: You can use regular Table Salt.)
1 1/2 teaspoon - Instant Yeast (Note: When using Instant Yeast, you do not need to bloom the yeast in warm water. Mix the Instant Yeast in with the Flour. If you are using Active Yeast, bloom the yeast in warm water (100-105 degress) before using.)
10 ounces - Lukewarm Water (Around 100 degrees.)
2 Tablespoons - Extra Virgin Olive Oil

Directions:

In a mixing bowl combine Whole Wheat Flour, Bread Flour, Salt and Instant Yeast (Note: When using Instant Yeast you can mix with Salt, however, if you are using Fresh or Active Yeast, add the salt the flour mixture and not with the yeast mixture.)
Add the Olive Oil and Water and knead together till the dough is smooth. (Note: The dough will be sticky, but smooth. It will clear the sides of the bowl if you using a stand mixer, but will be sticking a bit to the bottom of the bowl.)

Grease the bowl and cover. Let the dough rise till double in size. It will be around 90 minutes. (Note: Please keep the dough in a warm spot. Sometimes I turn my stove to 100 degrees, fill up a bowl of water and put the bread dough near the water and cover them both. Creating a self-made proof box. However, for a most of my breads, I let it rise organically.)

Preheat Oven to 450 degrees and place your pizza stone in the lower portion of the oven.
While the oven is preheating degas the dough and cut the dough into 8 pieces.