Pita Bread

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 8 pitas


 

Ingredients:

  • 1 teaspoon (5 ml) active dry yeast
  • 1 ½ cups (360 ml) lukewarm water
  • 1 teaspoon (5 ml) honey
  • 2 cups (480 ml) + ¼ cup (60 ml) flour
  • 1 cup (240 ml) whole wheat flour
  • 1 teaspoon (5 ml) salt
  • 2 teaspoons (10 ml) olive oil

 


 

Method:

Add yeast, water, and honey to the bowl of a stand mixer.

Put mixer on low to combine.

Slowly pour in flour, whole wheat flour, and salt as mixer is going.

Pour in olive oil.

Turn mixer to medium-high speed and mix until dough pulls away from sides of the bowl.

Remove from bowl and put in a new bowl greased with olive oil.

Cover and let rise 2 hours, or until doubled in size.

Poke dough to release air. Divide into 8-10 balls. Cover and let rise 20 min more.

Flatten dough balls into large circles and roll out as thin as possible.

Get a skillet hot with olive oil.

Cook pitas one at a time, flipping to brown on both sides.

Serve.