Here is a concise summary of the provided transcript:
**Title:** Making Homemade Pita Bread (aka "Pocket Bread")
**Overview:**
* Introduction: Sharing fond memories of eating pita bread after school and promising an easy, delicious homemade recipe.
* **Step 1: Activating Yeast** (5-7 minutes) - Mix hot water, yeast, and a portion of sugar in a stand mixer.
* **Step 2: Mixing Dough** (8-10 minutes with stand mixer, 15 minutes by hand) - Combine dry ingredients (flour, whole wheat flour, sugar, and sea salt) and add to yeast mixture with olive oil.
* **Step 3: Proofing** (90 minutes or until doubled in size) - Let dough rise in a lightly oiled container in a warm environment (e.g., oven with light on).
* **Step 4: Shaping and Second Rise** (30 minutes) - Divide dough into 12 pieces, shape into balls, and then flatten into disks (1/8 inch thick).
* **Step 5: Baking** - Choose one of two methods:
1. **Oven:** Preheated to 500-550°F with a pizza stone (2 minutes per side).
2. **Cooktop:** Hot cast-iron skillet on low heat, flipping every 30 seconds (2-3 minutes total).
* **Result:** Delicious, homemade pita bread perfect for stuffing with your favorite fillings.
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Ingredients and Equipment**
1. Ingredients include all-purpose flour, whole wheat flour, sugar, sea salt, active yeast, and extra virgin olive oil.
2. Equipment used includes a stand mixer, hook attachment, whisk, bowl, measuring cups, oven, pizza stone, and a hot cast-iron skillet.
**Yeast Activation**
3. Yeast is activated with hot water between 115°F and 124°F.
4. The cold bowl brings the water temperature down to the perfect level for yeast activation.
5. A small amount of sugar (half the amount for the entire recipe) is added to feed the yeast.
6. The yeast mixture is left to sit for 5-7 minutes.
**Dough Preparation**
7. Dry ingredients (flour, whole wheat flour, sugar, and sea salt) are combined in a separate bowl.
8. The dry ingredients are gradually added to the yeast mixture in the stand mixer (about 1 cup at a time).
9. The mixing process takes approximately 8-10 minutes with a stand mixer (or 15 minutes by hand).
10. The dough is mixed until it has a smooth surface and is slightly sticky.
**Dough Proofing and Shaping**
11. The dough is placed in a container, coated with olive oil, and covered with a lid.
12. The dough proofs in a warm environment (e.g., an oven with the light on) for about 90 minutes, or until it doubles in size.
13. The dough is then divided into 12 individual pieces.
14. Each piece is formed into a ball and then rolled out to about 1/8 inch thickness.
**Cooking Methods**
15. Pita bread can be cooked in a preheated oven (at 500°F or 550°F) on a pizza stone for about 2 minutes per side.
16. Alternatively, pita bread can be cooked in a hot cast-iron skillet on low heat, flipping every 30 seconds, for a total of 2-3 minutes.
**Cooking Results**
17. Cooked pita bread will rise and may have brown spots if cooked in a skillet.
18. Fully cooked pita bread will not have raw dough in the middle.