Cheddar, Green Onion & Ajwain Pita Bread

Position oven rack on lowest shelf of the oven. Place wire racks on top of 2 baking sheets.
Dissolve agave and yeast with warm water in a large bowl of a stand mixer; let stand for 5 minutes.
Add all of the bread flour,*150 grams (about 1 ¼ cups) white whole wheat flour, yogurt, oil, salt, cheese, green onion and ajwain seeds into the yeast mixture. Stir with a fork just to start to incorporate all the ingredients.
Put dough hook onto the mixer and beat on medium speed until smooth about 10 minutes. *Adding 1 tbsp. white whole wheat flour at a time until dough is no longer sticking to the side. Scrap down the sides and bottom of the bowl to make sure everything is incorporated.
Place dough in a large bowl coated with cooking spray. Turn to coat dough.
Cover with a clean towel and let rise in a warm place for about 45 minutes or until doubled in size.
Preheat to 500°.
Divide the dough into 12 portions and roll each into a ball. Flour your work surface and rolling-pin. Working with one ball at a time, gently roll each pita until it is about 1/8 inch thick. Take care to try to make the pita uniform in height.
Place 6 dough circles on a wire rack placed over a baking sheet. Do the same with the remaining dough. Depending on the size of your wire racks, you may only get 4 on at a time.
Bake, 1 sheet at a time for about 8 to 9 minutes until puffed and brown. Cool on a separate wire rack.

*I strongly suggest you weigh your flour whenever baking. I find when I weigh rather than measure in a cup there is a large difference in the volume of flour. I always measure in grams even though most of the US uses ounces. The reason is simple; the nutritional value on the flour is listed in grams. I don’t have to try to remember how many grams are in a quarter of a cup.

Helpful Tips:

Pita bread freezes fantastically. So they do not stick together I freeze them flat on a plastic cutting board. Then transfer them to a plastic freezer storage bag.

http://fooddonelight.com/cheddar-pita-bread/