Fresh homemade pita - made with white and whole wheat flours - are easy to make and delicious. They are best when baked on a baking stone or unglazed quarry tiles but you can also place them on baking sheet or other heavy skillet or griddle at least 9 inches in diameter. Pita bread can be wrapped airtight and frozen for up to 1 month. Thaw first, then reheat on a baking sheet in a 350F oven before serving. This recipe is great to use for a Lite-Bleu meal. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.
04Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees.
05Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8" in diameter and about 1/4" thick. NOTE: You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
06Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3-4 minutes, until the bread has gone into a full "balloon" or until it is starts to turn lightly golden, whichever happens first. NOTE: Your bread may not go into a full "balloon" but don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently balloon.
07Remove pitas from the oven and place on a rack for for a few minutes to let cool slightly (I leave them on the rack until the next two are ready to come out of the oven), then wrap breads in a large kitchen towel (this will keep the breads soft).