Wheat Pita Bread

Wheat Pita Bread – Pita bread was something that I was buying pretty regularly from the grocery store for both meals and snacks. I would use it to make pita chips, or chicken gyros, or stuff them with tabbouleh and hummus. Basically any way that you arrange it, I love pita bread. It’s soft and so full of flavor.

I put pita bread on my 30 While I’m 30 List so that I could cross one more thing off of the let’s-make-that-at-home-list (why does one list always lead to another list?). I can honestly say that I will be making pita at home from now on. They freeze so well that if you only need a few, the rest can go right into the freezer until you need them!

Wheat Pita Bread

Wheat pita bread

Printable Version

  • 2¼ tsp. instant yeast
  • 1 tbsp. honey
  • 1¼ cups warm water (110˚-115˚ F), divided
  • 1½ cups bread flour, divided
  • 1½ cups whole wheat or white 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. Remove the plastic wrap and return the bowl to the mixer fitted with the dough hook. 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 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 bulk.

3. Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500 degrees.

4. Once the dough has risen, transfer to a lightly floured work surface. Punch down the dough and divide into 8 equal pieces, then form each piece into a smooth ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Sprinkle a baking sheet with cornmeal and transfer the rounds to the sheet. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand for about 30 minutes, until slightly puffy.

5. Working with 1 disk at a time, transfer each pita to the hot baking stone (if using) or directly onto the oven rack. Transfer 4 disks and then bake for 2-3 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1-2 minutes more.

6. Transfer to a cooling rack and cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days or freeze.

from Annie’s Eats, Confections of a Foodie Bride, originally from Gourmet magazine.

Wheat Pita Bread

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