Recipe by DrGaellon
Whole-wheat flours (even pastry flour) absorb more liquid than white flours. You can use all-purpose flour for the whole amount, but use 4 cups total (instead of 3 1/2). Adapted from a recipe at Whole Foods. http://bit.ly/106FZVR
- 1 tablespoon active dry yeast
- 1 1⁄2 cups warm water (plus more if needed)
- 1 teaspoon salt
- 1 3⁄4 cups whole wheat pastry flour
- 1 3⁄4 cups all-purpose flour
Directions See How It's Made
- In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F). Let stand 5 minutes, until foamy. (If it doesn't foam, get fresh yeast and start over.).
- In a bowl, mix the two flours and whisk until well combined. Add the salt and half the flour mixture to mixer bowl. Run machine at 3 or 4 until flour is incorporated. Continue to add flour a little at a time until it forms a rough, shaggy dough. Increase speed to 6 and knead 8 minutes, until smooth and elastic. Check every few minutes; if it seems sticky, add a little more flour.
- Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas).
- Roll each ball out into a 1/4" thick disk. They will puff up better if they are an even thickness from edge to edge. Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed. Meanwhile, preheat oven to 425°F.
- Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal. Bake 10-15 minutes until light golden-brown. (They should puff within the first 5 minutes, rising to about 4" in thickness.).