Sunday, October 20, 2013

100% Whole Wheat Pita Bread

This recipe is from, this is the easiest pita bread recipe I have ever come across, and tastes great!

1 Tablespoon instant dry yeast (or you can use 1 package of instant dry yeast - it is a bit less but that's okay!)

3 cups whole wheat flour (I used white whole wheat)

1 teaspoon sugar

1.5 cups warm water (not hot!)

1 teaspoon salt

  • First you are going to proof your yeast. Mix together the water, yeast and sugar in a large mixing bowl. First the yeast will dissolve and then it will turn all foamy/bubbly. Congratulations! Your yeast is alive and it's time to move ahead. (If this doesn't happen at all it's time to start with new yeast.)

  • Now mix the remaining ingredients together. You may need to add additional water (at times I have had to add up to 1/3 cup additional warm water) depending on the humidity and your flour. You want the dough to be soft and supple but not super sticky.

  • Knead the dough until smooth and elastic (5 minutes or so by hand or be clever and do it in a stand mixer or food processor with a dough blade.)

  • Now place your dough into a large clean bowl and cover with plastic wrap. Let rise for 1-2 hours or until doubled in size. It will rise a bit quicker if it is kept in a warmer place (like next to a bubbling crockpot!)

  • Now take the dough and push out the air. Separate into 8 equal portions. Roll each portion into a ball. Keep the dough balls separate and cover. Rise again for another 30-40 minutes.

  • Meanwhile heat your oven to 475 degrees. You want it to be HOT! If you have a pizza stone you can put that in your oven to heat up or you can instead use a large baking sheet. Either way put them into the oven cold and let them preheat.

  • Once your dough has risen again take one out at a time and roll them into a flat disc shape. You want them to be 7-8" in diameter ( around 1/4" thick.) Roll 2-3 out at a time and then open your oven and put them in. Be careful!!

  • Set your timer for 3 minutes and have fun watching them balloon up!
    Some may not balloon up but that's okay. Take them out after the 3 minutes and put them on a plate. Cover them with a towel to help soften them up.

  • Repeat with your remaining dough.
    I find it works best to let the oven heat for a couple of minutes between each batch since you've opened it up twice for the batch before.