Prep 1 hr 15 mins
Cook 8 mins
Yummy, soft pitas with just enough whole wheat flour to give them some texture. These are fantastic with hummus!
- 2 teaspoons dry active yeast
- 1 1⁄2 cups water
- 2 teaspoons sugar
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons salt
- Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
- Add sugar, 1 cup whole wheat flour, 1 cup all-purpose flour and the salt.
- Mix well.
- Continue to add all-purpose flour until the dough pulls away from the sides of the mixer bowl.
- Turn the dough out onto a floured work surface nd knead until smooth and springy (If you pinch the dough, it should spring back to it's original shape).
- Shape the dough into a ball and cover loosely with a towel.
- Let rest for 30 minutes.
- Place a baking sheet or baking stone in the bottom third of the oven and heat to 500°F.
- Divide the dough into eight equal pieces.
- On a well-floured surface, roll the dough out until it is approximately 1/2 inch thick.
- Repeat for all eight pieces.
- Cover the rounds with a damp towel and let rest for 15 minutes.
- Place rounds on baking sheet or stone.
- Bake until golden brown and puffed, about 6-8 minutes.
- Cool on a wire rack.
- To keep pitas from getting too crusty, cover them with a damp towel as they cool.
These did turn out a lil harder on one side. But otherwise a great recipe! Thanks for sharing!
These were really good pitas. I actually made the dough in the ABM and then rolled them out about 7" across and baked them at 450F for 3 minutes or until puffed up on one side then flipped them over and baked them for another 2-3 minutes. The reason I did that was because they were burning on the bottom. It was also the directions for the Zaar recipe for pitas #10901. Very good though. I will not be buying pita bread at the store anymore...these are so good and yummy! Thanks for the great recipe.
This was my first attempt at pita bread, so it was wonderful to get success on the first try. The taste and texture are amazing - I won't be buying pitas anymore. I did go ahead and put the sugar in with the yeast & water, and I noticed that in cutting my dough into 8 pieces, the pita would only be about 4-5" round if I rolled them to 1/2" thickness, so I went ahead and rolled them to about 8" rounds - they looked pretty thin. They puffed up beautifully turned out perfectly, so I'll keep doing that. Also, they baked in my oven in 4-5 minutes. Thank you for a wonderful recipe!