Whole Wheat Pita Bread
 
 
Fluffy pita bread made with whole wheat
Author:
Recipe type: Bread
Serves: 4
Ingredients
  • 1 (1/4-ounce) package active dry yeast (2½ teaspoons)
  • 1 teaspoon honey
  • 1¼ cups warm water (105–115°F)
  • 2 cups bread flour or high-gluten flour, plus additional for kneading
  • 1 cup whole-wheat flour
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
Instructions
  1. In a small bowl, mix together the yeast, honey and ½ cup warm water. Let stand for 5 minutes.
  2. In a medium bowl, whisk together the flours. Add ½ cup of the flour to the yeast mixture and stir to combine. Cover with plastic wrap and let sit at room temperature for 45 minutes.
  3. Add yeast mixture to the bowl of a stand mixer and add the oil, salt, remaining ¾ cup warm water, and remaining 2½ cups flour mixture. Knead for 5-7 minutes, adding additional flour to keep dough from sticking to the sides of the bowl. Cover and let rise for 1 hour.
  4. Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6½- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
  5. Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
  6. Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-pita-bread/