Whole Wheat Pita Bread

Baking my own bread has always been a deeply gratifying experience, and discovering this recipe for homemade whole wheat pita bread presented an exciting new challenge! While initially intimidated by bread-making, I'm so glad I took the plunge; it was far easier than I imagined.

Though there's work involved, most of it is inactive time, making weekend baking perfect for me. This recipe is incredibly simple, and the leftover pitas freeze beautifully. When ready to use, I simply remove them from the freezer 30 minutes before dinner, wrap them in aluminum foil, and warm them in a 350-degree oven for about 15 minutes.

I truly hope you try this recipe – it will make store-bought pitas a thing of the past!

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.

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Recipe Source:  Team Green Planet