Soft, chewy homemade pita made with whole-wheat and all-purpose flours and baked hot enough to puff into pockets.
Homemade Whole Wheat Pita Bread
Soft, chewy homemade pita made with whole-wheat and all-purpose flours and baked hot enough to puff into pockets.
Ingredients
- 1 cup lukewarm water 240 ml
- 2 teaspoons dry yeast
- 1 teaspoon honey or agave
- 1 1/2 cups whole wheat flour 180 g
- 1 1/4 cups all-purpose flour plus 1 tablespoon; 160 g, plus extra if needed
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Instructions
- Mix the lukewarm water, honey or agave, and yeast in the bowl of a stand mixer. Let stand about 5 minutes.
- Add both flours, salt, and olive oil. Mix a couple of minutes until the dough comes together.
- Turn onto a lightly floured surface and knead about 5 minutes, until smooth and elastic, adding extra flour only if necessary.
- Shape into a ball, place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- Gently deflate and divide into 9 equal pieces. Shape each into a ball.
- Roll each ball into a circle about 1/4 inch thick, lifting and turning as needed to prevent sticking. Cover the rounds with plastic wrap or a clean damp cloth.
- Preheat oven to 450°F with a baking stone or baking sheet on the middle rack.
- Bake 3 pitas at a time for 4–5 minutes, or until fully puffed. Repeat with remaining dough and cool before serving.
Notes
The source prep-time figure excludes the approximately 1-hour rise.
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Source: As Easy As Apple Pie
Category: Uncategorized