This recipe guides you to create soft and fluffy pita bread, perfect for sandwiches or dipping.
Dissolve the yeast in the warm water in a mixing bowl and let it sit for 5 minutes until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add the whole wheat flour and one cup of all-purpose flour to the yeast mixture. Stir until combined.
Stir in one direction to help develop the gluten.
Cover the bowl and let the mixture rest for 30 minutes to allow the gluten to develop.
This step enhances the dough's elasticity and flavor.
Add the salt and olive oil to the dough, then gradually mix in the remaining all-purpose flour until a soft dough forms.
Add the flour slowly to avoid over-drying the dough.
Knead the dough on a floured surface for 8 minutes until smooth and elastic.
Use the heel of your hand to stretch and fold the dough.
Place the dough in an oiled bowl, cover, and let it rise for 1 hour until doubled in size.
Keep the bowl in a warm place for optimal rising.
Divide the dough into 8 pieces and roll each into a circle about 1/4 inch thick.
Cover the pieces with a towel to prevent drying out.
Preheat the oven to 450°F with a baking stone inside. Bake the pitas for 3-4 minutes until puffed.
Bake in batches if needed, and watch closely to avoid overcooking.
Cool the pitas on a rack and store in a towel to keep them soft.
Cooling on a rack prevents sogginess.
Continue in our app for the best experience
