Whole Wheat Pita Bread
This super simple Whole Wheat Pita Bread blows store-bought versions out of the water! Unbelievably soft, lightly sweet, and big pockets.
- 2 and 1/4 teaspoons instant yeast
- 1 tablespoon honey
- 1 and 1/4 cups warm water 105-115 degrees F, divided
- 1 and 1/2 cups whole wheat flour divided
- 1 and 1/2 cups bread flour divided
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- cornmeal for sprinkling
In the bowl of a stand mixer, combine yeast, honey, and 1/2 cup water, stirring gently to blend. Whisk in 1/4 cup whole wheat flour and 1/4 cup bread flour until mixture is smooth. Cover the bowl with a clean kitchen towel and set aside until bubbly and approximately doubled in bulk, about 45 minutes.
Uncover the bowl and add the remaining 3/4 cup warm water, 1 1/4 cups whole wheat flour, 1 1/4 cups bread flour, olive oil, and salt. Using the dough hook, knead mixture on low speed until it is smooth and elastic, 6-8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and let it rise in a warm place for 1-2 hours, until doubled in bulk.
Once the dough has risen, transfer to a lightly floured work surface, punch down, and divide into 8 equal pieces. Form each piece into a ball. Working one at a time, flatten each ball into a disk, and, using a rolling pin, press into a circle about 7 inches in diameter. Transfer the shaped pitas to a piece of parchment paper lightly sprinkled with cornmeal.
Once all the pitas have been shaped, cover them loosely with a clean kitchen towel and allow to rest for about 30 minutes, until they are slightly puffy. Meanwhile, place a baking stone in the oven and preheat to 500 degrees F.
When ready to bake, transfer 1 or 2 pitas at a time onto the baking stone. Bake for 2 minutes, until they are puffed and lightly golden. Use tongs to flip each pita over and bake for 1 additional minute. Transfer to a wire rack to cool. Serve slightly warm or at room temperature, and store in an airtight container.
- The dough can also be made by hand, just be prepared to use a little elbow grease to knead it together!
- If you don’t have a baking or pizza stone, these can be baked directly on your oven rack. But consider putting one on your wish list, because, well, pizza! And recipes like this mean you’ll find plenty of use for it beyond pizza night.
Calories: 230kcal, Carbohydrates: 35g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 242mg, Potassium: 118mg, Fiber: 3g, Sugar: 1g, Calcium: 11mg, Iron: 1.1mg
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