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).
Rated 5 out of
5
by
AstridD from
Excellent Recipe
Very easy to follow. Full proof recipe. My family loved it!
Date published: 2017-05-26
Rated 5 out of
5
by
earlyam218 from
Family Favorite
I put the ingredients in my bread maker on quick dough setting let them rise then roll out and pop in oven. EASY!Have been making these regularly for several years now. The kid love helping me and watching them puff up in the oven. Perfect to accompany hummus, Greek salad or sandwich fillers or roast in oven to make pita chips.
Date published: 2013-01-14