Thursday, November 12, 2009

Homemade Whole Wheat Pitas

Yum!  what is better than fresh homemade pitas?

Well- lots of things actually- like homemade ice cream, fresh hot cookies, pies and cakes- just to name a few.  But pitas are pretty good too.

Pitas are nice because they are very versatile.

We have used them for quesadillas, tacos, and personal pizza crusts.  And because they freeze well- they are an excellent quick dinner item.

Now I just need to work on getting them to be more round.  

Homemade Whole Wheat Pitas
adapted from Good Eats

  • 3 cups whole wheat flour
  • pinch of salt
  • 1 Tablespoon sugar or honey
  • 1 packet yeast (2-1/4 tsp)
  • 1 1/2 cups water, warmed a bit
  • 2 tablespoons olive oil

1. Take one cup of flour and 1/2 cup water and mix together.  Set aside for 30 minutes.  (If you are using regular flour- you can skip this step.)

2. Mix the yeast in with the rest of the flour, salt, and sugar. Add to the water/flour mixture. Add the olive oil and 1 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

3. Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes.

4. When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
5. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8- 12 pieces. Roll each piece into a ball, cover the balls with plastic wrap or a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

6. While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, you can use a cookie sheet.

7. After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick - 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

8. Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

9. Bake for 3-7 minutes depending on how crispy you want them.


Emily said...

Is there nothing you can't do? I'm truly amazed by all of your culinary creations.

Meredith said...

Thanks for sharing this!

Lucy Marie said...

I love homemade pitas too. Yum yum! I can't get mine to be round anyway. Oh well, it adds character.

Rae said...

I like homemade pitas, but for some reason they seem like so much more work than regular bread, so I've only made them once. Any tips to make it easier, or do you just enjoy the process?

SnoWhite said...

yummy! I have yet to try making pitas, but these are bookmarked for when I try!

My name is PJ. said...

We buy these; they're always in the house. Chef Stu will be trying this one out!