This bread is easiest made with a stand mixer, however, it can be done by hand! This recipe is the perfect example of making 1/2 of your grains, whole grains.
- 1/2 packet active dry yeast
- 1 1/2 cups WARM water
- 1.5 cups or 190 g bread flour or all-purpose flour
- 1.5 cups or 190 g whole wheat flour
- 1/2 Tbsp salt
- 1/2 Tbsp olive oil
- Stir together yeast and water (until just combined) in the bowl of your stand mixer with a dough hook fitted
- Slowly add bread flour, wheat flour and olive oil and mix on low speed until ingredients are combined (sprinkle 1/2 cup flour at a time into the mixture)
- Increase to medium speed and mix until the dough is smooth and pulls away from the sides of the bowl (about 10 minutes)
- To ensure the gluten is developed, take a piece of dough, the size of a golf ball, and stretch the dough into a thin, translucent membrane. If you can stretch the dough into a translucent "window'" then the gluten is well developed! It is ready to rise. If not, continue mixing.
- Place your dough in a bowl that is lightly coated with olive oil and cover it tightly with plastic wrap. Let the dough rise at room temperature for about 1.5 hours.
- Place a pizza stone, thick baking sheet or cast iron pan in the oven an preheat the oven to 475 degrees F.
- Place dough on lightly floured surface and split into 8 equal pieces (each weighing about 3 ounces). Roll each piece into a ball and let rest for 10 minutes.
- Take one ball of dough and press it into a disk with a rolling pin and roll into a thin, round, disk. Transfer the dough to the hot stone in the oven and bake for 2 minutes until puffed up. Carefully turn the pita over and cook for 1 more minute. Keeping the oven hot is key here, move quickly whilst the door is open.
- Enjoy the pitas warm and fresh out of the oven!