Oatmeal Pita Bread

1 cake or pkg yeast
Pinch of sugar
1 C warm water
1 C all-purpose flour
1-1/4 C whole-wheat flour
3/4 C rolled oats
1/2 tsp salt
2 T safflower oil

Dissolve yeast and sugar in 1/4 C warm water. Set aside. Combine both flours, oatmeal, and salt in a small bowl. Add oil to yeast mixture. Add to dry ingredients and stir until coarse mixture forms. Add remaining 3/4 C water and stir until the dough forms a ball. Transfer the dough to a floured surface.

Knead until the dough is smooth and satiny, about 10 minutes. Use more flour as necessary while kneading. Divide the dough into 6 balls, rolling or pressing each into 1/4-inch thick rounds. Cover with a towel and let rise in a warm place for 45 minutes.

Transfer the rounds to a baking sheet sprinkled with cornmeal. Bake at 500° for 12 to 15 minutes, or until puffed and golden. Remove from oven and immediately puncture each pita with a sharp paring knife to allow steam to escape; place the hot pitas in a covered pan to cool.