Wheat Pita Bread Pockets

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From gourmet magazine, may 2003. the recipe doubles well and leftovers may be frozen. try customizing, like sifting into the dry ingredients a small amount of sesame seeds, flaxseeds or maybe, thyme. the honey may be increased slightly. try to resist substituting the olive oil with regular oil, for it gives better flavor. update 8/10: i added 1 teaspoon flaxseed meal to the dough with good results. on the other hand, i tried pressing some flaxseeds on top but, most fell off in my oven. i'd stick to adding seeds to the dough.

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Steps

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In the bowl of a stand mixer , combine the yeast , honey and cup of the water.

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Stir gently to blend.

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Whisk cup of the bread flour and cup of the whole wheat flour into the yeast mixture until smooth.

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Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly , about 45 minutes.

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Remove the plastic wrap and return the bowl to the mixer stand , fitted with the dough hook.

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Add in the remaining cup of warm water , 1 cups bread flour , 1 cups whole wheat flour , olive oil and salt.

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Knead on low speed until the dough is smooth and elastic , about 8 minutes.

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Transfer the ball of dough to a lightly oiled bowl , turning once to coat and let rise in a warm draft-free place , about 1 - 1 1 / 2 hours , until doubled in bulk.

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Once the dough has risen , transfer to a lightly floured work surface , punch down the dough and divide into 8 equal pieces.

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Form each piece into a ball.

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Flatten one ball at a time into a disk , then stretch out into a 6-7 inch circle.

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Transfer.

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Ingredients

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instant yeast, honey, warm water, bread flour, whole wheat flour, olive oil, salt, cornmeal