I’m always trying to incorporate more whole grains into my family’s diet – but I try to go about it in ways that they don’t even see coming. Like, this pita bread for instance. I’ve been making my own pitas for years now. If you’re new to bread making, pita bread is a great place to start. It’s relatively easy, and even quick – in the scheme of bread making. I usually start my dough around 3 PM, nd by 6, we’re enjoying warm fresh pitas.
Last week I thought, let me switch it up a little and try making something new. So I tried the whole wheat version of my favorite pita dough. It has a slightly nuttier flavor quality, and a little more chew to the bread. But honestly, both of those qualities are welcomed in my home when it comes to bread! I think these will definitely be our go to pitas from now on. Healthier? Check. Tastier? Check. Kids gobbled it up? Check. And, leftovers always make awesome pita pizzas for the next day’s lunch.
If you’ve never tried making your own pita bread at home, I highly encourage it. You’ll never be able to go back to store bought pitas again!
Whole Wheat Pita Bread
2 1/4 tsp. instant yeast
1 tbsp. honey
1 1/4 cups warm water, divided
1 1/2 cups bread flour, divided
1 1/2 cups whole wheat flour, divided
1/4 cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling
In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the water. Stir gently to blend. Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with a clean kitchen towel, and set aside until doubled in bulk and bubbly, about 45 minutes.
Return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining 3/4 cup of warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the ball of dough to a lightly oiled bowl, turning to coat, and let rise until doubled in bulk, about 1 hour.
Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then roll or stretch out into a 7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
While dough is rising, place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500? F.
Transfer 4 pitas onto the baking surface, or directly onto oven rack. Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.