P is for Pita

If pita bread ran for president, I would vote for it… twice. If pita bread was anymore delicious, it would be called chocolate chip cookies. If pita bread is baked too long, it’s called pita chips.

Catch my drift?

Pita = perfection.

I tried a few recipes and this was my favorite. Enjoy! I sure did!

Whole Wheat Pita Bread
Recipe Courtesy of: Confections of a Foodie Bride

1 package active dry yeast
1T honey
1 1/4C warm water (warm = around 110 degrees Fahrenheit)
1 1/2C bread flour (I used AP and my results were ok)
1 1/2C whole wheat flour
1/4C extra-virgin olive oil
1tsp salt

In a bowl, add yeast, honey and 1/2C warm water. Stir gently. Let it sit on counter for about 5 minutes. It should look a bit foamy. If it doesn’t, something isn’t right. Abort! Abort! (aka try a different package of yeast). Next, add 1/4C bread flour and 1/4C whole wheat flour. Stir to combine. Cover with plastic wrap and allow to sit on counter for about 1 hour until doubled in size.

If you have a fancy, schmancy mixer, you could attach the fancy, schmancy dough hook and get ready to use it! If you don’t, you are not alone. I used a good, old fashioned spoon and my hands — and guess what? — it worked!

To the bowl, add in the rest of the flour, water, olive oil, and salt. Knead/Stir/Dough-Hook until this mixture is “smooth and elastic” — takes about 7-10minutes. Transfer to a lightly oiled bowl and let rest about 1 hour, until it doubles in size.

Once dough has doubled, divide into 8 equal sized pieces. Flatten/smash/pound into 7-8inch rounds. Arrange on a baking sheet. Cover with kitchen towel and allow to rest for about 30minutes.

Preheat oven to 500. Transfer 2-4 pitas at a time directly onto oven rack. Bake for 2minutes. Flip over. Bake for additional 1 minute. Repeat with remaining dough. Allow to cool. Enjoy!

Note: Store in fridge in airtight container.

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