Whole Wheat Pita Bread Recipe
Olive Oil Whole Wheat Pita Bread is a tasty and fluffy bread you can fill up to your heart's desire.
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Servings: 16 pittas, each 15cm / 6in in diameter
Ingredients
- 185 g all-purpose flour
- 185 g whole-wheat flour
- 7 g salt
- 9 g instant dry yeast
- ½ tsp granulated sugar
- 15 g olive oil
- 250 ml warm water
Instructions
- Mix all the ingredients in a bowl and knead for 20min by hand or 10min using a stand mixer with the hook attachment on medium speed. The result should be a soft and slightly sticky dough. If it's sticking too much to your hands, add a bit more flour at a time.
- Proof for 1 hour, covered and in a warm spot. I usually proof my dough in my oven with just the light on.
- After this time, weigh the dough and divide it into 16 pieces with the same weight.
- Form buns by first flattening one of these dough sections. Then fold the edges in forming a parcel. Turn it over so that the seam is against the surface. Roll it while gently pressing down to close the seam.
- Place on a cooking tray, cover with a damp kitchen towel and let proof for 20 minutes.
- Sprinkle a bit of flour onto your kitchen surface and roll out the buns until 2mm thick.
- Preheat an oven to 250°C/480°F or to the maximum temperature that your oven allows. Inside the oven, you will also preheat a pizza stone or a cast iron griddle or pan. You can also use a baking tray but ideally stick to the first options.
- Place the pieces of bread that fit comfortably on top of the hot surface of your choice and cook them for 2 minutes. They should puff up like a balloon.
- Remove the bread from the oven and repeat with the others.
- You can freeze them for up to 3 months in a bag or air-tight container.
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