Wholewheat Pita Bread

Pita bread can be found in many cuisines around the world. Dating back to almost 15,000 years ago, this light and savoury bread is such a great accompaniment to any middle eastern food. We use it for sandwiches as it freezes beautifully and when at last minute, we don’t know what to make for lunch, we pull a few breads and place them in the oven for a few minutes. They make the best sandwiches and are healthy as they contain no fat and like this recipe below, they are made with some wholewheat flour. I tried to make them with only wholewheat flour and found them too heavy. This recipes calls for 400 gr. of white flour and 100 gr. of wholewheat flour with the husk, which gives it depth in flavour. You can bake them or use a stove top non-stick pan to cook them in no time.

Give you 10 breads
10 Gr. Active dry yeast
25 Gr. Sugar
10 Gr. Salt
400 Gr. All purpose flour
100 Gr. Whole wheat flour
300 Gr. Lukewarm Water

In a bowl of a stand mixer, stir in the dry yeast with the sugar and lukewarm water. Mix well to dissolve the sugar and let the mixture stand for 5 minutes to ensure the yeast is active.
Add the flour and salt and knead the dough, with a dough hook, for a good 7-8 minutes, at medium speed.
Form a ball with the dough and let it rise for a good hour. It should double in size.
Using a small scale, form small balls of dough of 90 Grams each. You can eyeball it, but I use a small scale for consistency.
Cover the dough balls with a tea towel and let them rest for 20 minutes.
Using a non-stick pan until hot, flatten each ball into 10 cm disks. Place them on the pan and cook them for about 3 minutes. Beautiful brown spots will appear. Flip them over for another 2 minutes.
They should be cooked on both sides and will inevitably puff up, which is a good sign the dough is thin enough.
Let them rest for a few minutes and indulge.
Let them cool at room temperature and place them in freezing bags, if you can resist…

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