Pita Pockets With Herbs

Cooking Instructions

1. In a small bowl, combine yeast, 1/4 teaspoon of honey, and water. Let stand until foamy (about 5 minutes).

2. In a large bowl, combine 2 cups of the bread flour, the whole wheat flour, salt, parsley, and rosemary. Using a wooden spoon, add the dissolved yeast, the remaining honey, the garlic, and as much of the remaining flour as necessary, a little at a time, to form a soft dough. The dough should be sticky but not wet.

3. Work the olive oil into the dough, then turn it onto a lightly floured surface. Cover and let it rest 10 minutes. With floured hands, knead the dough, adding additional flour as needed, until it is smooth and elastic (5 to 6 minutes), then form into a ball.

4. Coat a clean large bowl with vegetable oil and place the dough in the bottom. Turn the dough over to coat the top side with oil. Cover the bowl with wax paper and a clean towel, then let stand in a warm place (80F to 85F) until the dough has doubled in size (about 1 hour).

5. Lightly coat two large baking sheets with vegetable oil and set aside. Using a floured fist, punch down the raised dough and turn it out onto the floured surface. Divide the dough in half, then cut each half into quarters. Flatten each quarter with the palm of your hand. With a floured rolling pin, roll each quarter into a 5-inch circle. Place the circles on the baking sheets about 1 inch apart.

6. Bake in a preheated 450F oven* until lightly browned. Stack the hot pitas on a clean towel, wrap, and allow to cool. If desired, the bread can be wrapped tightly in heavy foil and reheated in a 350F oven for 10 minutes.