Whole Wheat Pitas
These pitas can be stored for up to 3 days in an airtight container or for 2 months in the freezer.
Ingredients
- 1 1/2 cups lukewarm water
- 1 Tbs. active dry yeast
- 1 tsp. sugar
- 1 cup whole wheat flour
- 3 cups white bread flour
- 1 tsp. salt
- 2 Tbs. olive oil
Directions
Put 1/2 cup of the lukewarm water in a small bowl and stir in the yeast and sugar. Cover and let stand in a warm place until foamy, about 10 minutes.
In the bowl of a stand mixer, stir together the whole wheat and bread flours and salt. Pour in the yeast mixture, olive oil and the remaining 1 cup lukewarm water. Using the paddle attachment, mix until a dough forms. Fit the mixer with the dough hook and knead until the dough is elastic and springs back when gently pressed, about 10 minutes.
Transfer the dough to a lightly oiled bowl, cover with a dish towel, and let stand in a warm place until doubled in size, about 1 hour.
Preheat a pizza or baking stone in a 450°F oven for 30 minutes. Line 2 baking sheets with parchment paper.
Punch down the dough and turn it out onto a clean, lightly floured surface. Form into a log and cut into 12 equal pieces. Working with 1 piece at a time and keeping the remaining pieces covered, roll out each piece of dough into an oval or circle, about 1⁄8 inch thick. Place on the prepared baking sheets, cover loosely with plastic wrap, and let rest in a warm place for 20 minutes.
Working in batches, carefully place 3 or 4 pitas flat on the preheated pizza stone and bake until fully puffed and slightly browned, about 3 minutes. Keep the pitas warm in a slightly damp towel while cooking the remaining pitas. Makes 12 pitas.
Adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto (Summer 2002).
In the bowl of a stand mixer, stir together the whole wheat and bread flours and salt. Pour in the yeast mixture, olive oil and the remaining 1 cup lukewarm water. Using the paddle attachment, mix until a dough forms. Fit the mixer with the dough hook and knead until the dough is elastic and springs back when gently pressed, about 10 minutes.
Transfer the dough to a lightly oiled bowl, cover with a dish towel, and let stand in a warm place until doubled in size, about 1 hour.
Preheat a pizza or baking stone in a 450°F oven for 30 minutes. Line 2 baking sheets with parchment paper.
Punch down the dough and turn it out onto a clean, lightly floured surface. Form into a log and cut into 12 equal pieces. Working with 1 piece at a time and keeping the remaining pieces covered, roll out each piece of dough into an oval or circle, about 1⁄8 inch thick. Place on the prepared baking sheets, cover loosely with plastic wrap, and let rest in a warm place for 20 minutes.
Working in batches, carefully place 3 or 4 pitas flat on the preheated pizza stone and bake until fully puffed and slightly browned, about 3 minutes. Keep the pitas warm in a slightly damp towel while cooking the remaining pitas. Makes 12 pitas.
Adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto (Summer 2002).