Whole Wheat Pita Bread

Recipe by Deantini
READY IN: 36mins
SERVES: 12
YIELD: 12 pitas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
  • Combine white flour, wheat flour, and salt in large bowl.
  • Make a small depression in the middle of flour and pour yeast water in depression.
  • Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
  • You can also do step 1-4 using the knead function in a Kitchen Aid.
  • Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
  • Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
  • Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
  • Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
  • Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
  • Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  • Take spatula and gently push down puff. Immediately place in storage bags.
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