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Pita bread ancient food enjoyed for thousands of years. This flatbread is made by baking dough between two pieces of heated metal. The result is a thin, round bread that is often used in Middle Eastern cuisine.

Start with Whole Wheat Flour.

You can use any type of flour you prefer, but whole wheat flour will give you a more nutritious pita bread than white flour. If you do not have access to whole wheat flour, try substituting half of the white flour with whole wheat flour.

Add Water Slowly.

Adding water slowly helps prevent the dough from becoming too sticky. This also prevents the dough from developing bubbles as it rises.

Mix Well.

Once you mix the ingredients together, add the water gradually. If you add the water quickly, the dough will become very sticky and difficult to work with.

Let Rest for 10 Minutes.

After adding the water, let the mixture rest for 10 minutes before kneading again. This allows the gluten in the flour to relax so that the dough becomes easier to handle.

Shape into Loaves.

Once the dough has rested, divide it into 12 equal pieces. Roll each piece into a ball and then flatten them out with your hands. Place the balls on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

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