Here is a concise summary of the provided transcript:
**Title:** Homemade Pita Bread (or "Pocket Bread") Recipe
**Summary:**
* Introduction: Speaker shares fond memories of eating homemade pita bread and promises an easy, rewarding recipe.
* **Step 1: Activate Yeast** - Mix hot water (115°F-120°F), yeast, and a small amount of sugar; let it sit for 5-7 minutes.
* **Step 2: Mix Dough** - Combine dry ingredients (flour, whole wheat flour, sugar, sea salt) with yeast mixture, olive oil, and mix for 8-10 minutes (using a stand mixer).
* **Step 3: Knead & Proof** - Form a sticky ball, place in a lightly oiled container, and let it proof in a warm oven for 90 minutes (until doubled in size).
* **Step 4: Divide & Roll Out** - Divide dough into 12 pieces, roll each into a ball, flatten into thin disks (~1/8 inch thick).
* **Step 5: Cook** - Choose one of two methods:
1. **Oven:** Pre-heated pizza stone at 550°F (500°F); cook for 2 minutes per side.
2. **Stovetop:** Hot cast iron skillet on low heat; cook for 2-3 minutes, flipping every 30 seconds.
* **Result:** Delicious, homemade pita bread ("pocket bread") perfect for filling with your favorite ingredients.
Here are the key facts extracted from the text, each numbered and in short sentence form, excluding opinions:
**Ingredients and Equipment**
1. Ingredients needed include: hot water, active yeast, sugar, all-purpose flour, whole wheat flour, sea salt, and extra virgin olive oil.
2. Equipment needed includes: a stand mixer, a whisk, a bowl, a lightly floured surface, a bench knife, a container with a lid, an oven, and a pizza stone (or cookie sheet tray).
**Yeast Activation**
3. Yeast is activated with hot water between 115°F and 120°F.
4. The cold bowl brings the water temperature down to the perfect level for yeast activation.
5. Active yeast needs to be "fed" with a small amount of sugar to activate it.
6. The yeast mixture is left to sit for 5-7 minutes to form a "raft".
**Dough Preparation**
7. Dry ingredients (flour, whole wheat flour, sugar, and sea salt) are mixed together in a separate bowl.
8. The dry ingredients are gradually added to the yeast mixture in the stand mixer.
9. The dough is mixed for 8-10 minutes with a stand mixer (or 15 minutes by hand) until smooth and slightly sticky.
**Dough Proofing and Shaping**
10. The dough is placed in a container, coated with olive oil, and covered with a lid.
11. The dough proofs in a warm environment (e.g., an oven with the light on) for about 90 minutes, or until doubled in size.
12. The dough is divided into 12 individual pieces and shaped into balls.
13. Each ball is rolled out into a thin circle, about 1/8 inch thick.
**Cooking**
14. Pita bread can be cooked in two ways: in a preheated oven with a pizza stone or on a cooktop in a hot cast iron skillet.
15. Oven cooking time is approximately 2 minutes per side.
16. Cooktop cooking involves flipping the bread every 30 seconds for 2-3 minutes, until brown spots appear and the bread is cooked through.