(^Those are whole wheat ones)
Has anyone been to Lebanese Taverna? It’s my grandmother’s favorite restaurant because of the cute puffy little pitas that are served. The pitas are white, soft little pillows of bread that are served piping hot. She loves these pitas.
(^Whole wheat dough)
A few days ago, I was making pizza, when I just tossed the leftover dough into the oven, and it ballooned into a little pita. It was delicious! So I tried it again, and then again with whole wheat flour. And then again with some honey. I ate these little pitas with cheese and some avocado…. but then I wanted more! So I made more. The water added to the dough fluctuates depending on the type of whole wheat flour you use. Keep in mind that whole wheat dough requires just a bit more water than regular dough to keep the bread soft.
(^ Whoops! A plain dough picture… hehe)
Whole Wheat Pitas (Kaprise Kitchen, adapted from a cookbook, which I don’t remember the name of (and I’ll promise to update, but inevitably forget))
- 1 1/2 cups of whole wheat flour
- 1 1/2 cups of bread flour
- 1 teaspoon of salt
- 1 1/2 teaspoon of active dry yeast
- 1 cup of warm water
- 3 tablespoons of honey
- 1 tablespoon of olive oil
- In a mixing bowl, sprinkle yeast over the warm water. Allow the yeast to soften and bloom for about 10 minutes
- Sprinkle the whole wheat and bread flour over the water. Sprinkle the salt over the flour (salt can kill yeast, but I find that this method works best.
- Drizzle the honey over the flours and salt and begin to incorporate all of the ingredients into a shaggy ball
- Using your hands (washed first!!), knead the dough to combine all of the ingredients. Add another tablespoon of warm water if the dough is stiff and hard to work with.
- The dough should be supple and warm to touch. It should be just a bit more moist than regular bread dough.
- Add the olive oil to a clean bowl and roll the dough in the oil to coat. Cover the bowl with plastic wrap and a dish towel.
- Allow the dough to rise at room temperature for 3 hours, or until doubled.
- Once the dough has doubled, knead the dough for 10 minutes to redistribute the yeast.
- Allow the dough to rise again, this time in the refrigerator for at least 3 hours, but overnight is best.
- Allow the dough to come to room temperature before kneading and dividing into 16 equally sized balls
- Preheat the oven to 500 degrees Fahrenheit
- Roll the dough into ovals, about 1/2 inch thick.
- Sprinkle cornmeal on a baking sheet before placing the dough on the sheet (this helps prevent sticking)
- Bake the pitas for 8 to 12 minutes, until puffy and golden.
(The next two pictures are plain dough pitas)
(I forgot to take pictures when I rolled the whole wheat ones out)