Pita Party!

Bread in Germany is tasty, but I can't eat it faster than it spoils (even when I keep it in the fridge). And while I could freeze bread, I could also just make a batch of pita dough, keep it in the fridge, and rip off a chunk to cook every time I need something bread-like.

Last night I made a batch of dough with the following recipe:

1/2 cup warm water (not hot or boiling)
1 teaspoons active dry or instant yeast
1 cup whole wheat flour

1/4 cup white flour
1 teaspoons salt
1/1-1 teaspoons olive oil (optional)

Mix the water and yeast together and let sit for about five minutes. Add the flour, salt, and olive oil. Stir until a shaggy dough is formed.

Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for ~10 minutes, until it's smooth and elastic. Add more flour as needed to keep the dough from sticking, but be sparing.

Clean the bowl you used to mix the dough and film it with olive oil. Set the dough in the bowl and turn it until it's coated with oil (I forgot to do this, and it didn't matter.). Cover with a clean dishcloth and let the dough rise until it's doubled in bulk, 1 - 2 hours.

Gently deflate the dough, put it into an airtight container, and place in the fridge. The dough can keep this way for up to a week

The last few times I've made this recipe, the dough has been a little sticky, so next time I think I'll try it with an extra quarter cup of whole wheat flour. 

For a snack today I tore off some chunks of dough and rolled them into little balls. Then I cooked them:

Divide the dough into four (or just rip off a chunk) and gently flatten each piece by hand. 

Using a floured rolling pin, roll one of the pieces into a circle 8-9 (or 4) inches wide and about a quarter inch (or less) thick. 

The wooden spoon moonlights as a rolling pin,
and I make my pita significantly smaller than the recipe says to,
because I have a mini pan.

Place a greased pan (wiping the pan with a kleenex or paper towel with olive oil on it does it for me) on the stove at medium-high heat. When the pan is hot, place a rolled out pita in the pan. Cook for 30 seconds, or until the dough starts to bubble, then flip. Cook for another minute and a half, or until the pita has begun to brown and inflate slightly, then flip again. When the pita inflates, it's ready. Wrap done pita in a clean cloth while the others cook.

Fast, easy, and good for sandwiches!

Unfortunately, they're also really hot and burned my mouth a little.