Whole Wheat Pita Bread

This recipe was found HERE.

Whole Wheat Pita Bread

Ingredients:

• 2 1/2 cups warm water (110 degrees)
• 1 1/2 teaspoon active dry yeast
• 1 tablespoon honey
• 2 cups wheat flour
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon vegetable oil

*(I used 3 C all whole wheat white and 2 C all purpose plus dough enhancer and vital wheat gluten)

Preparation:

1. Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
2. Combine white flour, wheat flour, and salt in large bowl.
3. Make a small depression in the middle of flour and pour yeast water in depression.
4. Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
5. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
6. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

OR ~ SKIP 5 STEPS AND USE A BREAD MAKER!!

7. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
8. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
9. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
10. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
11. Take spatula and gently push down puff. Immediately place in storage bags.

*These were amazing right out of the oven with garlic hummus, fresh spinach, deli ham, and manchengo cheese.

In Pictures

Tried using the tortilla press for this task, didn't work out so hot. Instead used it as another dough holder.

Roll them thin

The dough will begin to puff up in the oven like this.

It should come out looking similar to this and then you press them flat with a spatula.

They aren't perfectly round but they are perfectly tasty!

 What I Learned -

1. Tortilla presses don't work well with yeasted dough like this. The press suctioned itself closed and I had a heck of a time getting it reopened.
2. These are amazing, much better than the packaged kind. Not dry mouth causing at all.