These homemade pitas are the whole wheat version. So feel free to go all-purpose flour on my ass, just be sure to reduce the water a bit since all-purpose flour isn't as dense of whole wheat. I found them to be soft, yet sturdy enough to fill with veggies and sausage for a late lunch.
Just look at that! Aren't they beautiful all stacked up nice and pretty like?! You know I love a good shot of food porn every once in awhile. I know you know what I'm talking about!
Whole Wheat Pita Bread
- 1 1/2 cups warm (not hot) water
- 1 package active dry yeast (about 2 tsp.)
- 1 tbsp. honey
- 2 2/3 cups whole wheat flour, plus more for dusting your work surface
- 1 tsp. salt
- 1 1/2 tbsp. extra virgin olive oil
Add in the flour, salt, and 1 tbsp. of the olive oil. Mix with a dough hook until the dough comes together. If it is too dry, add more water, a little bit at a time as needed.
Roll out the dough on a floured work surface and knead the dough for a couple of minutes, until smooth and elastic. Form into a smooth ball, coat a bowl with the remaining 1/2 tbsp. oil, and place the dough ball into the bowl. Cover with a kitchen towel, and let rest for 1 hour. The dough should double in size.
Preheat oven with a pizza stone or baking sheet on the middle rack to 450 degrees.
Roll of the dough back out onto your floured surface and cut into 8 evenly sized pieces. Roll each piece into a ball and set aside.
Working one ball at a time, roll the dough out until it's about 1/4-inch thick, adding flour to your surface as needed so that the dough will not stick. Set aside, and cover with the kitchen towel as you repeat for the remaining 7 balls of dough.
Cook each disk of dough on the hot baking sheet in the oven for 4-5 minutes each until puffy and slightly crisp. Remove from the heat and repeat with rest of the disks. Allow to cool completely before placing into an airtight bag or container.
Will last up to 1 week.