Whole Wheat Pita Bread
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Honey1.25 cups
Water (warm 105–115°f)2 cups
Bread Flour1 cup
Wheat Flour (whole-)1 cup
Extra-Virgin Olive Oil1 tsp
SaltDirections:
1
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes
2
(If mixture doesn't foam, discard and start over with new yeast
3
) While yeast mixture stands, stir together flours in another bowl
4
Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes
5
Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms
6
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes
7
Form dough into a ball and put in an oiled large bowl, turning to coat
8
Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour
9
Punch down dough and cut into 8 pieces
10
Form each piece into a ball
11
Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin
12
Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal
13
Make 7 more rounds in same manner, arranging them on baking sheets
14
Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes
15
Set oven rack in lower third of oven and remove other racks
16
Preheat oven to 500°F
17
Transfer 4 pitas, 1 at a time, directly onto oven rack
18
Bake until just puffed and pale golden, about 2 minutes
19
Turn over with tongs and bake 1 minute more
20
Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm
21
Bake remaining 4 pitas in same manner
22
Serve warm
23
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes
24
(If mixture doesn't foam, discard and start over with new yeast
25
) While yeast mixture stands, stir together flours in another bowl
26
Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes
27
Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms
28
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes
29
Form dough into a ball and put in an oiled large bowl, turning to coat
30
Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour
31
Punch down dough and cut into 8 pieces
32
Form each piece into a ball
33
Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin
34
Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal
35
Make 7 more rounds in same manner, arranging them on baking sheets
36
Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes
37
Set oven rack in lower third of oven and remove other racks
38
Preheat oven to 500°F
39
Transfer 4 pitas, 1 at a time, directly onto oven rack
40
Bake until just puffed and pale golden, about 2 minutes
41
Turn over with tongs and bake 1 minute more
42
Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm
43
Bake remaining 4 pitas in same manner
44
Serve warm