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1.10.2012

Homemade Whole Wheat Pita Bread



I think it's official... I'm a bread baker.

Pita bread is so easy to make and worth every second of time put into it. There is NOTHING better than fresh pita!

I am always disappointed when I buy pita from the store and its dry and cracked. Not soft and chewy the way I like it.

This is another recipe I decided to tackle after a suggestion from a Bakeaholic Mama Facebook fan. Thanks for the  idea Patty! Chicken Gyros w/ Homemade Pita YUMMM.

Whole Wheat Pita Bread
Recipe from Epicurious 

Ingredients:
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets
  
Directions:


Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

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5 comments:

  1. Looks amazing! Can't wait to try it! Gave your blog the 'ol shout out again today - yes, I'm your personal fan! More next week when I blog about your fantastic scones!

    Oh and my Mom's car needs an $800 repair so she is going that route but thank you so much and I will keep it in mind for the future! :)

    You are one brave girly to bring all those kids to the polls. I'm waiting till the hubby arrives.

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  2. I'm so making these! I love recipes that use whole wheat flour. Plus the whole wheat pitas from the store are nasty.

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  3. Totally agree with in term of pita bread baking. The store-bought pita bread can dried out easily and can be tough on the next day. I would love to bake these pita breads too for my family. Bookmarked this recipe! Thanks!

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  4. Yay for bread baking!! This is going on my (long) list of breads to bake.

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  5. I really need to try making pita bread. This looks great!

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