Winter Langrin Wheat Pita

Instructions

1. 1

   **Mix the Dough**:

2. 2

   In a large mixing bowl, combine the winter langrin wheat flour, all-purpose flour, instant yeast, and salt.

3. 3

   In a separate bowl, mix warm water with honey (or sugar) and olive oil.

4. 4

   Gradually add the liquid mixture to the flour and mix until a dough forms.

5. 5

   **Knead the Dough**:

6. 6

   Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

7. 7

   If the dough is too sticky, sprinkle in a little more all-purpose flour as needed.

8. 8

   **First Rise**:

9. 9

   Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning to coat the surface with oil.

10. 10

    Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.

11. 11

    **Shape the Pitas**:

12. 12

    Once the dough has risen, punch it down and divide it into 8 equal portions.

13. 13

    Shape each portion into a ball and then flatten into discs about 1/2 inch thick.

14. 14

    **Second Rise**:

15. 15

    Place the discs on a floured surface or parchment paper, cover them with a damp cloth, and let them rest for about 30 minutes.

16. 16

    **Preheat and Bake**:

17. 17

    Preheat your oven to 475°F (245°C). Place a baking stone or an upside-down baking sheet in the oven to heat.

18. 18

    Carefully place the rested pita discs on the hot baking stone or sheet and bake for about 5-7 minutes, or until they puff up and are lightly golden.

19. 19

    **Cool and Serve**:

20. 20

    Remove the pitas from the oven and let them cool on a wire rack. Serve warm or at room temperature.