Pita Bread (With Whole Wheat Flour)

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This soft and light pita bread is made from whole wheat flour and also has the perfect branded pita pocket for stuffing with tahini, hummus, falafel or whatever you’d like!
One of the easiest breads to make, it’s also adaptable and can be used for more than a pocket to put delicious things in. You can grill it to make pita chips or even use it flat to make a quick and easy pita pizza.

About this pita bread recipe

Pita bread is a Middle Eastern flatbread that swells when baked, creating an air pocket in the center. As it cools, it deflates and flattens out, but the pouch remains. Then when you cut it in half, each half has its own pocket.
The first time I made pita bread it was on the stovetop and I was so delighted to see the bread swell. Later I started baking pita bread in the oven and found that it made it swell even more.

Ingredients

▢ 1 teaspoon instant yeast or 1.5 teaspoon active dry yeast
▢ 1 pinch of raw sugar or white sugar
▢ 1 to 1.25 cups of water or add as needed
▢ 3 cups or 360 grams of whole wheat flour
▢ 2 tablespoons extra virgin olive oil
▢ 1 teaspoon of salt
Also Read: Soft Whole Wheat Bread | 100% Wholemeal Bread From Scratch (Without Egg)

Instructions

Preparation of the dough

  1. First, take the instant yeast and sugar in a stand mixer bowl or whatever bowl you are going to knead the dough in. Pour 1 to 1.25 cups of water and mix very well with a spoon.
  2. Add 3 cups of whole wheat flour, 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt. Combine everything together with a wooden spoon.
  3. Then use the hook of the stand mixer and start kneading. Initially you will find the dough sticky, but keep kneading and you will see that the extra water will be absorbed by the flour. Knead until you obtain a smooth and flexible dough.
  4. Rub or brush with water or olive oil all over the dough. Keep it in the same bowl covered loosely with a kitchen towel for 45 minutes or 1 hour until the dough has doubled in volume and size.

Assemble, shape and roll the dough

  1. Deflate the dough gently and knead lightly. Form a log and cut equal portions from the dough. Keep them covered again for 10 minutes. Keep the dough balls covered all the time so they don’t dry out. You can even take off portions of the dough and roll them into balls.
  2. Meanwhile, place a baking sheet in the oven. Then preheat the oven for 20 minutes at 230 degrees Celsius.
  3. Take each portion of dough and shape it into a ball. Keep it on the work surface and sprinkle a little flour on it as well as on the dough ball. Roll evenly into a 5 or 6 inch circle shape. If you want you can also make them oval. Keep the bread a little thick by rolling it.
  4. Keep these rolled discs covered loosely for an additional 10 minutes.

Baking method for making pita bread

  1. Carefully remove the tray with oven mitts. Sprinkle with flour and place the rolled discs on it. Use oven mitts when removing and placing the baking sheet from the oven.
  2. Using oven mitts, put the baking sheet back in the oven. Bake at 230 degrees for 7-10 minutes. If using a convection oven, preheat and bake at 200 or 210 degrees Celsius. Note that the cooking time varies from oven to oven.
  3. Pita bread will swell well in the oven. Once they are inflated and have a pale golden color, remove the tray. Using a spatula, remove the pita bread and place it on a wire rack.

Cooking method for making pita bread

  1. Heat a cast iron skillet or skillet over medium-high heat. Sprinkle a little flour on the pan and it should brown. This means that the pan is hot. Use a thick pan so that the pita bread does not burn from the bottom. Place the round pita bread on the skillet or skillet.
  2. For 1 to 2 minutes, cover with a lid.
  3. Flip and cook for another 1 to 2 minutes, until the pita bread is done and brown spots appear on both sides. Toast all pita breads this way. Alternatively, you can also prepare them like we make Indian flat bread – Chapati (Phulka). After lightly cooking both sides, place them on the heat and watch them swell. Cook both sides.
  4. Stack the pita bread and store it in a tea towel or bread box. Simply cut the pita bread in half. You will see the pockets. Fill the pockets with a stuffing of your choice and your pita sandwich is ready.

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