Nutty & Chewy Pita Bread

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Jump to Recipe

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Nutty & Chewy Pita Bread

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Equipment

Measuring cups, measuring spoons, Weighing scale (optional), Large mixing bowl, Heavy-duty baking sheet or Large cast-iron pan.

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YIELD:

8 servings

ACTIVE COOKING TIME:

30 minutes

TOTAL TIME:

2 hours

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Section 1: Ingredients

Pita Bread

• 2 tsp. active dry yeast

• ½ tsp. sugar

• ¼ cup (35g) whole-wheat flour

• 2 ½ cups (310g) all-purpose flour

• 1 tsp. kosher salt

• 2 tbsp. olive oil

• 1 cup lukewarm water

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Section 2: Directions

Pita Bread

1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and ¼ cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve ½ cup). With a wooden spoon, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.

3. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)

4. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

5. Heat oven to 475°F. On bottom shelf of oven, place a heavy-duty baking sheet or large cast-iron pan. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.

6. Remove 1 ball (keeping others covered) and press into a flat disk with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about ⅛ inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)

7. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

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Serving Suggestions

• Eat plain or paired with Red Pepper Hummus with Chickpeas & Feta

• Use as a bread for shawarmas or kebabs

• Fill with favourite meats and vegetables

Storage and Leftovers

Store pita bread at room temperature in a bread box, paper bag, or a linen sack. Anything that works great for storing regular bread works for pita flatbreads too.

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Have any questions? Comment down below!