Thursday, October 13, 2011

Food Adventures: Whole Wheat Pita Bread

Ok, I am convinced that Pinterest is the greatest thing ever. I got this whole wheat pita bread recipe from there. I just had to try it. 
P.S. I love when people put up pictures of the process. Sorry for the quality (came from my phone) but you get the idea. Also I made little notes on the recipe so that's what the blue is.

Wheat Pita Bread
2¼ tsp. instant yeast
1 tbsp. honey (could use sugar, but honey is healthier)
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
Note: I had mine covered for only about 25 minutes and it was bubbling away. So I just started the next step. 
After mixing and before the bulk and bubbly.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk. 
After rising
Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F. I don't have a baking stone. I used a cookie sheet and flipped it upside-down in the oven. Make sure you put it in the oven while it's preheating.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. 

Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  

Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy. I had them sit out for about 10-15  minutes.

Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.  I use a pizza stone, but either method is fine.) I read some reviews and some said putting directly in the oven rack didn't work. That's why I used the baking sheet. Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

*As always, anything mixed in a stand mixer can be mixed and kneaded by hand.

I love this recipe. The bread turned out great and you can used it for so much. I hope you enjoy. :)

Here is the direct link to the website:

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