I’ve attempted pita bread once or twice before but this time it came out wonderful and well deserving of write up (100th post!). They weren’t perfect in shape (there were no flawless circles here) but in taste, consistency and wrapability they were pretty much spot on. Even the couple I forgot to take out in a timely manor tasted good. I think J complemented these pitas like five times while she was eating them. Now I usually half recipes because there are only two adults and a nibbling five year here but this time I thought if I was going to go to all the trouble I would make the full batch and save some for sandwiches over the next day or two. Yeah, they didn’t last the rest of the day. Between J and Z these soft breads didn’t have a chance. I seriously can’t wait to warm up the house with the smell of fresh pita bread again.
Look at the bend and fold of this pita people! There is a wonderful elasticity here. With no signs of breaking I could have wrapped this sandwich burrito style if I wanted to. These would make nice little pizza’s too I would imagine.
Whole Wheat Pita Bread
This recipe is half of the recipe from The Joy of Cooking cookbook.
- 2 c. all purpose flour
- 1 c. whole wheat flour
- 1 1/2 T. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular white granulated sugar.
- 1 1/2 t. sea salt
- 2 pkg. (1 1/2 T.) active dry yeast
- 2 T. unsalted butter, melted
- 1 1/4 c. spring water, room temp.
Mix flours, sugar, salt and yeast. Add butter and water and mix by hand or on low speed for one minute then knead for 10 minutes, adding flour or water as needed. Dough should be tacky but not sticky. Place dough in a greased bowl and turn to completely coat. Cover with plastic wrap and let rise for 1 to 1 1/2 hours.
Heat baking/pizza stone in oven at 450 degrees for at least 30 minutes. If you don’t have a stone then just heat up your cooking sheet for 5 minutes before baking.
Punch dough down and divide into eight balls. Cover with plastic wrap again and let rise for an additional 20 minutes. Then roll out each ball into an eight inch circle (or square or triangle or whatever you wish) on a surface very lightly coated with flour. Bake as many as you can fit on your stone/sheet until they puff up like a balloons plus an additional 20 seconds. Remove with tongs to a cooling rack. Continue cooking the rest of the pitas.