So I realized a little while ago that I had alluded to making pita before on this blog, but I hadn’t actually posted the recipe. Ay dios mio! I’m sure you were all on the edge of your seats just waiting for a pita bread recipe. So here you go!
Pita is actually an incredibly easy thing to make, and homemade pita is leaps and bounds better than the dried out store-bought stuff. I used to dutifully take whole wheat pita pocket sandwiches stuffed with tuna salad for lunch, but now I actually look forward to eating it. Because it’s supposed to be delicious!
Homemade Pita Bread
- 2 cups bread flour
- 1 cup white whole wheat flour
- 1 1/2 tsp. kosher salt
- 2 tsp. instant yeast
- 1 Tbs. honey or sugar
- 2 Tbs. olive oil
- 1 to 1 1/2 cups warm water
In bowl of a stand mixer fitted with the dough hook attachment, stir together flours, salt, yeast, and honey. Stir in olive oil and a cup of warm water until a ball of dough forms. Add more water if necessary. Knead on low speed for 6 minutes. (Alternatively, you can stir all the ingredients together with a wooden spoon and then knead by hand for 10 minutes.)
Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about an hour. (I usually heat my oven to its lowest temperature and then turn it off and use it as a warm place to let my dough rise.)
Punch down dough and divide into eight equal pieces. Form each piece into a ball. Cover with a damp towel and let rest for 20 minutes. Meanwhile, preheat oven to 400° F with a pizza stone set on the bottom rack.
Roll out each piece of dough on a lightly floured surface into a round shape about 1/4-inch thick. Working with two to three pieces at a time, place rolled-out dough onto the heated pizza stone and bake for 4-6 minutes, or until puffed and golden. Remove from pizza stone and place on a plate. Repeat with remaining dough. Serve immediately.
Source: The Fresh Loaf.