Vegan Whole-Wheat Pita Bread
Whole-wheat pita bread is hearty and delicious! This bread makes a great base for hummus or super-fast pizzas.
Serves: 6Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1 Tbsp. agave syrup
- 1¼ cups warm water (110F°–115°F), divided
- 1 packet (2¼ tsp.) active dry yeast
- 2 Tbsp. olive oil
- 1 cup whole-wheat flour
- 2 cups all-purpose flour
- 2 tsp. sea salt
- In a large bowl, combine agave syrup, ½ cup water, and yeast. Stir well and allow to sit for 10 minutes to get bubbly. Stir in 2 tablespoons olive oil and ½ cup water.
- Whisk together the whole-wheat flour, all-purpose flour, and salt in a separate bowl. Gradually combine flour mixture with wet ingredients, adding more water as needed. Knead dough for 8–10 minutes. Dough should be smooth and elastic.
- Shape into a ball and place in a lightly oiled bowl, turning to coat surface of dough with oil. Cover the bowl with plastic wrap and allow dough to rise in a warm place for 1 hour, until doubled in bulk. Punch dough down and allow to rest for 15–20 minutes.
- Turn dough out onto a floured surface and divide into 12 equal pieces. Shape dough pieces into balls. Cover with plastic wrap to keep them from drying out while you roll them out one at a time. Roll each piece into a circle 7"–8" across and about ⅛" thick. Arrange pitas so they are not touching, on a baking sheet that has been dusted with cornmeal. Cover with a damp towel and allow to rise for 1 hour.
- Place oven rack in the bottom third of the oven and preheat to 500°F. Bake for 5 minutes, or until lightly browned and puffed up. Wrap pitas in kitchen towels to keep warm while the rest are baking.