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Whole Wheat Pita Bread

Whole Wheat Pita

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  • Author: Liz Thomson
  • Prep Time: 40 minutes
  • Rise Time: 1 Hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 Pitas 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 2 cups (240g) all-purpose flour
  • 1 1/2 cups (180g) whole wheat flour
  • 2 1/4 teaspoons (7g) instant yeast
  • 1 teaspoon (6g) salt
  • 1 tablespoon (13g) granulated sugar
  • 2 tablespoons (30ml) olive oil
  • 1 1/4 cups (295 ml) warm water (no more than 115°F)

Instructions

  1. In a large bowl, combine the flours, yeast, salt, and sugar. Stir to distribute everything.
  2. Make a well in the center and add the warm water and olive oil. Stir until everything comes together in a sticky dough.
  3. Let sit 5-10 minutes so the water absorbs and the gluten relaxes.
  4. Turn out onto a floured surface and knead 5-7 minutes until smooth and soft. The dough is very wet, but try not to add much extra flour. Use a stretch-and-fold style of kneading rather than working the dough with your whole hand. Alternatively, use a stand mixer with a dough hook for 7-10 minutes.
  5. Place the dough in a greased bowl and cover with plastic wrap or a damp cloth.
  6. Set in a warm spot and let rise until 2.5-3 times the size, about 1 hour depending on the temperature of your kitchen.
  7. Preheat the oven to 450°F (230°C). Place a heavy baking sheet in the oven to heat as well.
  8. Turn the dough out onto a lightly floured surface and cut into 8 equal pieces.
  9. For each piece, fold the edges into the center and roll between your palms to form a ball. Cover with a cloth and rest 5-7 minutes so the gluten relaxes.
  10. On a well-floured surface, roll each piece into an 8-inch (20cm) circle slightly more than 1/4 inch (6mm) thick.
  11. Rest the formed pitas for 10 minutes.
  12. Bake 2-3 pitas at a time on the preheated baking sheet for 2-3 minutes, until well puffed but not browning. Remove immediately and add the next batch. The pitas will collapse once out of the oven but will still have a pocket inside when cut open.
  13. Wrap in a clean, dry napkin while warm to keep the edges from drying out and cracking as they cool.

Notes

  • Rising time varies with the temperature of your kitchen. Warmer dough rises faster, but keep it under 115°F or the yeast will die off.
  • For more fiber, you can swap the amounts of all-purpose and whole wheat flour. You may need 1-2 tablespoons more water since whole wheat flour absorbs more.
  • The sugar feeds the yeast, resulting in a faster rise and softer structure. It isn’t critical, but the dough may be slightly stiffer without it.
  • Store wrapped in plastic in the fridge up to 3 days. Best served warm.
  • Freeze once cool in a plastic bag with parchment between the pitas. Defrost in the fridge overnight.

Find it online: https://iheartvegetables.com/whole-wheat-pita/