Whole Wheat Pitas

Let me tell you something…..

Making things from scratch will turn you into a snob.

And that’s totally okay – I just thought I should warn you. You start making your own bread, salad dressing, whatever, and then all of a sudden, the stuff you get at the store just doesn’t cut it anymore. And these pitas are no exception. And luckily, they are pretty easy to make!

Your gonna mix yeast with honey, water, bread flour, and whole wheat flour. Once everything is mixed together you’re going to let it sit and rise for a while.

After the dough has risen to almost twice it’s size you’re ready to shape it into little pitas! (This is my favorite part!)

Cut the dough into eight equal pieces and roll them into balls. Then gently flatten each so you get eight little circles. Lay them out on a cornmeal dusted surface and let them puff up again.

Once your circles have gotten all puffy they’re ready to stick in the oven! Bake on a pizza stone or directly on the rack for about 2-3 minutes.

Then feel free to inhale them. Dip them in hummus, make sandwiches, whatever you want! We use them to make our favorite chicken gyros – post coming tomorrow!

Here’s the official recipe – originally from Annie’s Eats.

Whole Wheat Pitas

2¼ tsp. instant yeast
1 tbsp. honey
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

1. 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.

2. After 45 minutes you should see a visible difference in your yeast/flour mixture. 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 with a dough hook 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 size.

3. Now it’s time to preheat your oven! Place rack in the middle and preheat your oven to 500 degrees. If you are using a pizza stone (I did), place it in the oven to warm up as your oven preheats.

4. Once the dough has risen, punch it down and divide it into 8 equal pieces on a floured work surface. Roll each piece into a ball and then flatten to form a circle that’s approximately 6-7 inches.  Dust each circle with cornmeal and cover. Let them rise for another 30 minutes.

5. Bake pitas either directly on the oven rack or on the pizza stone. Bake for about 2 minutes on one side (should be golden). Flip and bake on the other side for an additional minute. Remove from the oven and transfer to a cooling rack.

Enjoy!

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