Whole Wheat Pita Bread
2.5tsp. active dry yeast
1tsp. honey
1.25cups warm water
2cups bread flour
1cup whole wheat
1/4cup extra virgin olive oil
1tsp. salt
Stir together yeast, honey, and 3/4cup warm water. Let stand until foamy (about 5 min.)
While the yeast is standing, stir together flours. Whisk 1/2cup flour mixture into yeast mixture until smooth. Cover wth plastic wrap and let stand in draft-free place until doubled in bulk (about 45 min.).
Stir in oil, salt, remaining 3/4cup warm water, and remaining 2.5cups flour mixture until a dough forms. Turn out dough onto floured surface and knead until dough is smooth and elastic (8-10 min.). Form dough into a ball and place in a large oiled bowl, turning the ball to coat all sides with oil. Cover with plastic and let rise again for 1 hour.
Punch down dough. Cut into 8 pieces. Form each into a ball and roll / pat into 7in. rounds (making sure not let any part of the dough become too thin). Transfer to a greased baking sheet. Make 8 rounds total in this manner. Loosely cover with a kitchen towel (not terry cloth) and let stand 30 min. While standing, set one oven rack in the lower 1/3 of the oven with no other racks above. Preheat oven to 500F.
Bake pitas approximately 2 minutes, until puffy and golden. Flip with tongs and back bottom-up two more minutes. Cool on rack for 2 min. then stack and cover with a towel to keep warm.
Serve warm.
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