Whole-wheat flour gives pita a slight nutty taste. Because of its higher fiber content, whole-wheat pita bread is more healthy. It’s a soft, flat bread with pockets between two layers. When stuffed with your favorite salad or vegetables, it’s so oh delicious and nutritious.
- Oven – preheat to 500°F
- Baking stone- preheat to 500°F
- Digital kitchen scale
- Stand mixer with dough hook
- Rolling pin
- Pizza peel
- Medium glass bowl
- Large glass bowl
WHOLE WHEAT PITA BREAD:
- Servings: 4
- Preparation Time: 3H
- Cooking Time: 1H
- Total: 4H
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 6¾ whole-wheat flour
- 6¾ bread flour
- 2 tsps instant or rapid-rise yeast
- 1 ½ tsps salt
- 8 oz water
- 1 oz extra virgin olive oil
- 2 tsps sugar
- ¼ tsp baking powder
Using a whisk, mix whole-wheat flour, bread flour, baking powder, yeast and salt in the stand mixer bowl. Mix water, olive oil and sugar in a medium glass bowl.
Add water mixture to flour mixture and on low setting, mix until flour is fully incorporated for about 2 minutes.
Set the mixer on medium-low and knead for 8 minutes or until dough is smooth and elastic or does not stick on the side of the bowl.
Transfer dough to a lightly floured kneading board and knead by hand using stretch and fold method for 30 seconds or until it becomes smooth and forms into a round ball.
Place in a large glass bowl seam side down, cover with plastic wrap and let rise for 1 to 1 ½ hours or until doubled its size. Press down to deflate large air bubbles.
Transfer the dough into a lightly floured surface and divide in 8 equal parts. Form the dough into a ball and generously coat with flour.
On a lightly oiled work surface, roll the dough into round disk about ¼ inch thick. Roll 2 pieces at a time or depends on how many can fit your baking stone.
Place on a lightly greased baking sheet and allow to relax for 20 minutes. Cover the remaining unrolled dough with greased plastic wrap.
One hour before baking, place baking stone on lower-middle rack and preheat oven to 500°F. Transfer round dough on a floured pizza peel and slide onto the baking stone.
Bake for 6 minutes or until light golden brown in color. Remove from oven and cover with dish towel. Repeat with the remaining dough.