Whole Wheat Pita
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Whole wheat adds a delicious nutty flavor and boosts the health benefits of this pita. However, the gluten of bread flour is still needed for proper rolling and puffing.
Hands-on: 20 minutesTotal: 2 hours 25 minutes
- 1½ cups warm water
- 1 Tbsp. honey
- 3½ tsp. active dry yeast (2 packages)
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 cup whole wheat flour
- 3 cups bread flour
- In a medium bowl, stir together warm water, honey, and yeast. Set aside until foamy, about 10 minutes.
- Stir in oil, salt, whole wheat flour, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only to reduce stickiness, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
- Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough out onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk ¼" thick. Rest 20 minutes, uncovered. Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.