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wheat pita bread

Wheat Pita Bread

Fluffy Homemade Pita Bread
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Prep Time 20 minutes
Cook Time 10 minutes
Rising Time 8 hours
Total Time 8 hours 30 minutes
Course Baked Goods
Cuisine Mediterranean, Middle Eastern
Servings 8 Loaves
Calories 299 kcal

Essential Items

Soft Wheat Flour
Baking Stone
Active Yeast

Ingredients
  

  • 400 g "00" Soft Wheat Flour
  • 200 g Wheat Pastry Flour
  • 1 tsp salt
  • 1½ cup warm water
  • 35 g live active yeast
  • 1 tsp sugar
  • 1 tbsp olive oil

Instructions
 

  • In the bowl of a stand mixer add yeast, sugar, and warm water (heated to 115°F). Allow mixture to sit for 10 to 15 minutes until foamy. Meanwhile, sift and whisk together the flours and salt in a separate large mixing bowl.
  • Mix the yeast mixture, olive oil, and ⅓ of the dry ingredients with the flat paddle mixture attachment at a medium-low speed until it forms a thick batter consistency. Switch to the dough hook on medium-low and add the remaining flour mixture until flour is well incorporated and forming a loose ball on the dough hook.
  • Transfer dough to a well-floured board and knead the dough for 7 to 8 minutes until the dough is firm, elastic, and holds its shape. Form dough into a ball and place into a large bowl oiled with olive oil. Cover with a warm, damp kitchen towel and allow to rise into a warm area of the kitchen for a minimum of 4 hours. Alternative: Tightly cover with plastic wrap and warm damp towel and refrigerate over-night, Remove the next morning and allow the dough to come to room temperature before continuing to the next step.
  • Place pizza stone onto a lower rack in the oven and preheat stone for at least 30 minutes at 450°F. In the meantime, punch down the dough and place the dough on a well-floured surface. Cut the dough into 8 equal pieces and form individual small balls, cover with a damp towel, allow to rest for 10 minutes.
  • Using a rolling pin roll out individual balls into 7-inch circles and flattened to a little less than ⅛-inch thick. Flour both sides of the pita dough and place it on the heated baking stone. Bake for 6 minutes until puffed, flip and continue baking for 2 more minutes until slightly browned in spots. Remove from the oven keep warm, wrapped in a kitchen towel. Repeat until all pitas are cooked. TIP: If your baking stone is big enough bake 2 - 3 pitas at a time.

Nutrition

Calories: 299kcalCarbohydrates: 58gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 297mgPotassium: 186mgFiber: 5gSugar: 1gCalcium: 19mgIron: 3mg
Keyword Bread
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