Whole Wheat Khubz, Khoubz or Khobz (Pitas)

• 2 1/2 cups warm water (110 degrees)
• 1 1/2 teaspoon active dry yeast
• 1 tablespoon honey
• 2 cups wheat flour
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon vegetable oil

• Dissolve yeast in warm water.
• Add honey and stir until dissolved.
• Let sit for 10-15 minutes until water is frothy.
• Combine white flour, wheat flour, and salt in large bowl.
• Make a small depression in the middle of flour and pour yeast water in depression.
• Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
• Place dough on floured surface and knead for 10-15 minutes.
• When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
• Coat large bowl with vegetable oil and place dough in bowl.
• Turn dough upside down so all of the dough is coated with oil.
• Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.
• Once doubled, roll out in a rope, and pinch off 10-12 small pieces.
• Place balls on floured surface. Let sit covered for 10 minutes.
• Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
• Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
• Bake each circle for 4 minutes until the bread puffs up.
• Turn over and bake for 2 minutes.
• Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
• Take spatula and gently push down puff. Immediately place in storage bags.

• Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer.
• Be sure to use freezer bags when storing in the freezer.

This recipe works very well - I've made it twice now, using white flour (which is all I had at the time), and both times I have been impressed with how easy and tasty the home-made pitas are - much better than store-bought.