Whole Wheat Pita Bread

4 Aug

Whole Wheat Pitas

2 cups whole wheat flour

½ tablespoon dry yeast

½ + 1/8 cups warm water

                                               ¼ teaspoon salt

                                               1/8 teaspoon honey

Start with getting the yeast going. Preparing the water with the right temperature is always the trickiest part for me. You need to make sure the water is not too hot to kill the yeast and not too cold. They call it lukewarm water, and I never knew what that exactly meant. My friend Pierre made me run my hands through the water he uses for yeast. It’s a little warmer than room temperature. Pour ½ plus 1/8 cups of it into a bowl. Add the honey and stir it to dissolve. Once all the honey is dissolved you can add the dry yeast and wait about 5 minutes for it to bubble.

In a big bowl have all the flour and salt before you add the yeast mixture to it. If you’d like to add some herbs this is the time to do it. Once you have an elastic dough, form it into a ball and stop kneading, cover the top and sides of the dough with plastic wrap and let it rise for about 15 minutes.

Preheat the oven to 500 degrees.

When the dough gets bigger in size knead it again for 2 minutes and form 8 balls. Put them in the bowl again, cover them up with the plastic wrap and let them rise for 10 minutes.

Now you get to roll each ball to make 5 inch circles that are about ¼ inches thick. Allow the circles to rise one last time for about 5 minutes. Just before you place them in the oven flip them. This step is very important because flipping them helps the pitas to really separate and rise. Bake them for 4-5 minutes on the bottom rack of the oven. My advice is taking them out when all of them look like balloons.

If you would like to keep your pitas soft, make sure you put them in a container and close the lid while they’re still warm – before you have some with cheese – when they stay out for too long they tend to get hard like chips; which is also good because you can scoop hummus with them 🙂

You can also use them as hamburger buns!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: