Yields: Nine 6 inch Pitas
1 3/4 cups Whole Wheat Bread Flour
1 cup White Whole Wheat Flour
1/2 cup Oat Flour
1 Tbsp Gluten Flour
1 1/2 tsp Sea Salt
1 1/2 tsp Yeast
1 Tbsp Agave
2 Tbsp Olive Oil
1 1/4 cup plus 2 Tbsp Warm water
Cornmeal (Polenta)
Directions:
Knead all the ingredients together. The dough should be sticky, but easy to work. Knead about five minutes or until the ingredients stick together smoothly. Cover and let rise for 1 1/2 to 2 hours. Cut dough into 3 ounce pieces and roll out to 6 inch round each. Use a lightly floured surface to work. Keep remaining dough covered as you work. Sprinkle a pinch of polenta on a plate, then place the round dough. Stack the round dough pieces on top of each other with polenta in between to keep them from sticking to each other.
Meanwhile, preheat the oven to 450 degrees F. placing a pizza stone on the bottom rack to heat. Place the dough pieces on the pizza stone and bake for 4-5 minutes or until puffy. Don't over bake!
Wrap pitas in a towel until they cool. :)
