This pita bread goes great with just about anything. The original recipe calls for only all purpose flour but I started making it with half whole wheat flour and half all purpose flour after we got our grain mill. Since then I’ve found that we actually prefer the whole wheat version to the original recipe, not to mention it’s much healthier. I usually make a double batch because we go through it so fast.
Whole Wheat Pita Bread
2 ¼ tsp. instant yeast
1 tbsp. honey
1 ¼ cups warm water (105˚-115˚ F), divided
3 cups flour (half whole wheat/half all purpose)
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling
- In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ½ cup of the bread flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
- Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 2 ½ cups flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
- Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
- Cook each pita in a cast iron skillet over medium high heat turning once.