100% Whole Wheat Pita Bread
IMPORTANT NOTE ABOUT MEASUREMENTS!!
It is always better to weigh flour than it is to rely on the volume measurement of a measuring cup. If you weigh it, your results will always be consistent. If you use a measuring cup, the amount of flour can vary according to how densely you may pack the cup. If you don’t have a scale and must rely on volume measurement, be sure to loosen your flour in the beginning before weighing. I keep mine in half-gallon canning jars, so the flour is easily loosened by shaking.
You can attain the same result by transferring your flour from a bag to a large bowl and stirring it with a wire whisk. Then, take the flour out a heaping tablespoon at a time and gently fill your measuring cup. Do not scoop the flour out with the measuring cup! This will pack the flour and result in more flour than called for in the recipe. Using the back of a knife, rake it across the top of your measuring cup until you have an even cup of flour. Transfer to a mixing bowl and continue this process until you have the right number of cups in your mixing bowl. Now you can put the flour you aren’t using back into your storage bag or container for later use.
- 10 ounce water warm filtered (1 ¼ cups by volume)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 ounce active dry yeast 1 package
- 13.5 oz whole wheat pastry flour 3 cups by volume (also called whole white wheat flour)
Add warm water to a clean bowl. Add sugar and stir to dissolve.
Sprinkle yeast over the top of the sugar water and lightly stir so that all the particles are wet. Don’t over-stir. It should become frothy within 3-10 minutes. If it doesn’t, the yeast is bad. Throw out your mixture and begin anew with fresh yeast.
Once the mixture is frothy, stir in salt. Next stir in the whole wheat flour and the bread flour. With a large wooden spoon or a Danish dough whisk, stir until all ingredients are combined.
Turn out onto a lightly floured bread board or countertop and knead for 5 minutes, or until dough is somewhat elastic. It should be tacky but not sticky, nor should it be dry. If it is a little to sticky, knead in a little extra flour. Cover and allow to rise until doubled in size, about thirty minutes.
Deflate the dough and divide into six pieces. To make them even sizes, weight the total dough and divide the weight by six. Cut the dough into even weights. If you don't mind that they are of unequal size, you can skip weighing them. I'm a stickler for uniformity so I always weight them.
Roll each piece into a ball, dusting with a little flour to prevent sticking.
Take each of the balls and flatten them into small discs Roll each disc into a larger disc about 5 inches in diameter. Cover with a towel or plastic wrap and allow to rest for 15 minutes.
While the dough is resting, preheat grill.
After 15 minutes, carefully lift each disc and place it on the grill, taking care not to touch it. (A large grill will bake 3 to 4 pitas at a time.) Bake for 1 1/2 minutes, allowing the pita to rise in the middle. Turn and cook for another 1/2 to 2 minutes. Lift with a spatula and place on a cooling rack. Repeat process with remaining dough.
Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.
Hydrofarm Seedling Heat Mat
The Original Kitchen 13.5-Inch Stainless Steel Danish Dough Whisk, Large.