In the bowl of a stand mixer fitted with the bread hook or a large mixing bowl, combine the active yeast, warm water and sugar (optional). Stir gently and allow to bloom, approximately 10 minutes.
Stir in the olive oil and salt. Add the flours, using the dough hook, work until the dough is slightly sticky, but no longer sticking to the sides of the bowl. If it isn't reaching this stage, add an additional 1/4 cup flour.
Knead the dough on a low speed for 5-7 minutes until it forms a nice ball and is springy.
Grease the inside of a bowl with olive oil and turn the dough out into the bowl. Lightly baste the top of the bread with olive oil as well. Cover with a damp towel and wait for the dough to rise, approximately 2 hours.
Turn dough out onto a lightly floured work surface. Using your hands, form a disc about 1-inch thick and then divide into 8 equal slices (like a pizza).
Form each "slice" into a small ball, but instead of rolling, pull the dough from the top and tuck the ends underneath the bottom. This what will create the "pocket". Place onto a parchment lined baking sheet.
Cover with a damp towel and allow to rise another 30 minutes.
Place dough balls back onto the floured work surface and using the palm of your hands, flatten into the shape of your desired pita bread, about 1/4 inch thick.
Heat a large cast iron skillet over medium heat and lightly baste with olive oil. Do not go too high because olive oil will burn. Working in batches, place each piece of dough into the cast iron skillet. Cook on each side for 2-3 minutes or until it starts to puff and brown. Toss back to the first side, cooking another 30 seconds, then remove from the pan and allow to cool before using.
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Old Original Recipe for Flatbread
In a medium bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Form into a ball. Cover with a kitchen towel and let rest for 5-30 minutes.
Roll out dough into a long loaf on a very lightly floured work space.
Cut dough into 16 equal parts. Using a lightly floured rolling pin or the palm of your hand flatten each dough knot. Shape is not important, in fact a variety of shapes can make them more interesting.
Heat skillet at a time for approximately 2 minutes on each side, or until lightly browned. Bubble may form, allow them to continue, do not pop or you will have uneven cooking. Re-spray pan in between each batch.
Remove from heat and serve or allow to cool to store for later. Store in an airtight container or bag at room temperature to prevent drying.
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