Fresh Pita Bread
Homemade whole wheat pita bread, baked on a griddle until they puff and balloon. Best enjoyed the day they are made.
Ingredients
- 1 tsp dry active yeast
- 2 0.5 cup tepid water (80 to 90F)
- 2 0.5 cup whole wheat flour
- 1 tbsp salt
- 1 tbsp olive oil
- 2 0.5 cup unbleached all-purpose flour (up to 3 1/2 cups)
Instructions
- 1
Stir the yeast and water together in a large bowl. Stirring in one direction, add the whole wheat flour a cup at a time; stir 100 times until smooth and silky. This is the sponge.
- 2
Cover with plastic wrap and rest for at least 30 minutes (up to 8 hours in a cool place for fuller flavor).
- 3
Sprinkle the salt over the sponge, then stir in the olive oil. Add the all-purpose flour a cup at a time until the dough is too stiff to stir.
- 4
Turn out onto a lightly floured surface and knead 8-10 minutes until smooth and elastic. Oil the mixing bowl, transfer the dough, and cover tightly. Let rise at room temperature 2-3 hours until doubled.
- 5
Turn onto the work surface, divide in half. Cut each half into 8 pieces and form into tight balls. Keep covered.
- 6
On a well-floured surface, flatten each ball and roll into a circle 8-9 inches in diameter and less than 1/4-inch thick.
- 7
Preheat a griddle or cast-iron skillet over medium-high heat and lightly oil. Cook one circle at a time: place top-side down, cook 15-20 seconds, turn, cook 1 minute until big bubbles appear, turn again until fully ballooned. Total time no more than 3 minutes.
- 8
Oil the griddle after every 4-5 breads. Best served the day made.