Pita bread (Julia Child)

Let’s make it

Method

1. For the sponge, in a large bowl, combine the yeast and water, mix well. Using a wooden spoon, stir in 1 cup of the whole wheat flour at a time. Stir until the mixture is smooth and silky. Cover the bowl with plastic wrap and let rest for 1 hour.
2. Sprinkle the sponge with the salt. Stir in the olive oil. Stir in 1 cup of the flour at a time and mix until the dough is too stiff to stir with the spoon. Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, 8 to 10 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Set the dough in a draft-free area and allow to rise until double in size, about 2 to 3 hours.
3. Line the bottom rack of the oven with baking stones, leaving a 1-inch border free around the tiles so that the heat can circulate properly. Preheat the oven to 450°F. Turn the dough out onto a lightly floured surface. Knead the dough a couple of times and divide in half. Cover one half of the dough with plastic wrap while working with the other dough.
4. Divide the dough into 8 equal pieces and roll into 8 balls. Using a rolling pin, roll each ball of dough into a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Place each circle of dough next to each other on a parchment lined baking sheet and cover with plastic wrap. Repeat process for the other half of dough.
5. Bake the circles of dough in batches, about 4-6 rounds at a time. Bake for 3 to 4 minutes, or until the breads look like blown up balloons. Remove from th eoven and cover with a kitchen towel until the remaning rounds are baked.