When I first saw this recipe for homemade whole wheat pita bread I knew I was up for the challenge! I have been baking bread for years now and there is nothing more gratifying than making your own bread! Don't get me wrong, the first time I tried to make bread I was pretty intimidated, but I was up for the challenge. I was so glad I decided to take the plunge and go for it because it was so much easier than I ever thought it would be! There is work involved in bread making but most of it is inactive time. I always plan to do my bread baking on the weekends to allow plenty for plenty of time. This recipe is so easy to make and the leftover pitas freeze very well. When I am ready to use them I pull them out of the freezer 30 minutes before dinner is ready. I wrap them in aluminum foil and heat them up in a 350 degree oven for about 15 minutes. I hope you take the time to try this recipe it puts the store-bought pitas to shame!
Ingredients
1 1/4 cup warm water
2 tsp. instant yeast
1 tsp. honey
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp. salt
1/4 cup extra-virgin olive oil
Cornmeal, for dusting
Directions
Pour water into the bowl of a stand mixer with the dough hook attached. Add yeast, olive oil and honey. Allow the mixture to set for at least 5 minutes to allow the yeast to bloom. Add flour then salt. Mix on medium speed for one minute. Turn the mixer down to low and mix for 5-7 minutes longer or until the dough is smooth and elastic. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and place in a warm spot in your kitchen (I usually put mine on top of my refrigerator). Allow the dough to rise until doubled in volume, about 2 hours.
Position your oven rack to the middle position and place a baking stone on the rack. Preheat oven to 500 degrees.
Transfer the dough to a clean work surface and pat down into a round disk shape. Divide the dough into 16 pieces, (2 oz. each) and shape into balls. Cover with a clean dish towel and allow to rise for about 20 minutes.
Dust a clean work surface with flour. Line a baking sheet with parchment paper and dust with cornmeal. Roll the dough into 6 inch circles. Place the dough circle on the baking sheet and continue to roll the remaining balls into circles.
Carefully place 2 - 3 pitas on the baking stone and bake for 2-3 minutes or until puffed. Remove with a metal spatula. Repeat with the remaining dough. Serve the pitas hot or at room temperature. Once the pitas have cooled, store them in a sealed container for up to 2 days, or freeze them in a freezer bag for up to 6 months.
Labels: Breads
