It’s a bit of a process to make, but warm, freshly baked pita bead is worth the effort! I was hoping for even fluffier pita, and am wondering if I should have rolled the dough out slightly thicker. Does it matter that the yeast I used was about a year old? Not sure. I filled the pita pockets with slow-roasted lamb and lots of tzatziki sauce. Stay posted for those recipes and pictures!
- 1 package active dry yeast
- 1 tsp honey
- 1 1/4 cups warm water
- 1 1/2 cups bread flour
- 1 1/2 cups whole-wheat flour
- 1/4 cup extra virgin olive oil
- 1 1/2 tsp salt
- Cornmeal for dusting baking sheets
1. In a mixing bowl, combine yeast, honey, and 1/2 cup warm water. Let mixture bubble, about 4 minutes.
2. In a second bowl, stir flours together. Mix 1/2 cup of flour mixture into yeast mixture. Cover with saran wrap and let stand for 40 minutes, or until dough doubles in size.
3. Add remaining flour mixture, remaining water, oil, and salt to dough. Knead dough on floured surface for about 10 minutes. Place ball of dough in a greased bowl. Cover bowl with plastic wrap and let rise for 1 hour.
4. Punch dough. Separate dough into 8 balls. On a floured surface, flatten each dough ball and roll disks out with a rolling pin until they are about the size of average pieces of pita bread.
5. Place rounds of dough onto baking sheets dusted with cornmeal. Cover dough loosely with kitchen towels and let sit for 30 minutes.
6. Preheat oven to 500º F. Place dough directly on oven rack and bake for 2 minutes per side.