Batbout (Moroccan Pita)

Step 1: Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.

Step 2: Blend the flours, remaining sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough (the dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. Remember the dough will absorb a bit more flour if you knead it by hand). If the dough feels a bit stiff, work in additional water, a tablespoon at a time.

Step 3: Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.

Step 4: Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.

Step 5: Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.

Step 6: Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat.

Step 7: Cook the batbout, turning several.

Step 8: Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm.

Step 9: Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.