Pita Bread with Wholewheat Flour

These little breads are so versatile and easy to make. You can use them in many variations and recipes. This version includes wholewheat flour which gives them structure and a wonderful nutty taste.
Divide the dough in 8 portions and roll them 1/8 in. thick so they puff up in the oven.

320 Gr. (2 1/2 Cups). White All purpose flour
64 Gr. (1/2 Cup) Wholewheat flour
1 1/2 Tablespoon white sugar
1 Package of active dry yeast (10 Gr – 1 1/2 tablespoon)
1 Teaspoon salt
2 Tablespoon melted butter
1 1/4 Cup of room temperature water (75 Fahrenheit / 24 Celsius)

Could not be simpler – Put all the ingredients in a bowl of a stand mixer. Using a dough hook, mix at low speed for a minute or so, until all ingredients are incorporated. Increase the speed to medium level and knead the dough for 10 minutes. The dough should be soft, elastic and a little tacky to to the touch.
Cover with cling film and let it rest for 1.5 hours.
Divide the dough in 8 portions (approx. 85 Gr. each) and form a ball. Cover the dough for 30 minutes and let it rest.
During that time, preheat your oven at 230 Celsius (450 Fahrenheit). If you have a baking stone, now is the time to use it. Place it in the oven as you preheat it.
Using a rolling pin, form a round shape bread about 20 cm in diameter (8 inches). It should be rather thin, to puff up in the oven.
Bake for about 2 minutes and flip them over and continue baking for another 2 minutes. If you oven is hot enough, they should puff up and become balloon-like after the first minute or so.

Store them in a plastic bag – You can also freeze them and use them for toasts … or pocket bread for falafel sandwiches.
I often grill them to crumble them in salads.

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