Pita Bread

1 tab granulated yeast
1 cup plus 2 tab warm water
1 teas salt
1 teas natural honey
1 tab cold pressed, extra virgin olive oil
2½ - 3 cups zentrofan organic wholewheat flour

• In a large mixing bowl, sprinkle yeast over 2 tabs warm water, and let stand for 5 minutes to dissolve. When bubbly add remaining 1 cup water, salt, honey, oil and about 2 cups flour -or enough so you can begin kneading.
  
  
• On a floured surface, working in remaining flour as necessary to make smooth dough, kneading for 5 - 10 minutes. Place dough in an oiled bowl, cover and let rise in a warm place 2 - 10 hours.
  
  
• About 40 minutes before baking punch down dough and divide into 8 balls. Roll each one into a 5 - 6" round 1/8" thick. Place on a baking sheet sprinkled with flour or cornmeal. Cover with a cloth and set in a warm place to rise for 30 minutes.
  
  
• Preheat oven to 425ºF when bread is almost risen. Bake for 10-15 minutes, until puffed. Remove and wrap in a cloth to steam slightly and keep soft. Serve hot or at room temperature.

Freezes well.

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