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.
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.