Homemade Whole Wheat Pitas – fun to make and they taste good to boot.
- 1 ¼ cups warm water
- 2 Tablespoons olive oil
- 1 ½ teaspoons yeast
- 1 ½ teaspoons salt
- 1 ¾ cups whole wheat flour
- 1 ½ cups bread flour
- In the bowl of your stand mixer combine the water, oil, yeast, and salt. Let the mixture stand for 5 minutes. Add all of the whole wheat flour and mix with the dough hook for 5 minutes. Add the bread flour, ¼ cup at a time, until the dough starts to come together. The dough should still stick to the bottom of the bowl but it will pull away from the sides. Turn the dough onto a lightly floured surface and knead until the dough is lightly tacky.
- Don’t add too much flour. It’s ok for it to be a bit tacky. Whole wheat flour continues to absorb moisture as it develops and a dry dough isn’t what you want for pitas.
- Shape the dough into a ball and place it in a bowl. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled, about 1 ½ hours.
- Towards the end of the rising time place a baking stone on the bottom rack of the oven and preheat to 450 degrees.
- After the rising time divide the dough in half and divide each half into 4 pieces. Roll each piece of dough into a ball and then cover the balls. Let the balls of dough rest for 10 minutes (this will make them easier to roll out).
- Using a rolling pin, roll each ball into a 6 inch circle that is less than ¼ inch thick. You might need to lightly flour your work surface to keep the dough from sticking.
- Place two pitas directly on the stone (you can use a baker’s peel if needed). Cook the pitas for 5 minutes total, turning once after they have ballooned after 3 to 4 minutes. Remove the pitas from the oven and repeat with the remaining dough. Stack the warm pitas together in a kitchen towel to keep them from crisping as they cool.
- Category: Bread
- Method: Bake
- Cuisine: American
- Calories: 214
- Sugar: 0.2g
- Sodium: 438.9mg
- Fat: 4.6g
- Carbohydrates: 37.8g
- Protein: 6.8g
Keywords: Homemade Pita, Bread, Whole Wheat