100% Whole Wheat Pita


After many recipes I shared with you recently, the most popular recipe is definitely the "Pan Baked Airy Pita". I still get messages asking for a pita recipe so I was thinking that it could be a great occasion to give a little reminder for that recipe, but this time from 100% whole wheat flour. The difference, besides the flour, is the hydration of the dough because as we said before- whole wheat flour is more "thirsty" than white flour. You can double the quantity and freeze half of the pitas once ready and cooled down!


Ingredients:

500 grams of whole wheat flour

340 ml of lukewarm water

10 grams of dry yeast

25 grams of sugar

10 grams of salt


Preparation steps:


- In a bowl- mix the water and yeast. Add sugar and mix well.



- Add the flour and mix all ingredients until there is almost no flour remaining in the bowl. Add salt. Keep kneading the dough on a working surface.



- Knead dough manually for about 7 to 10 minutes until smooth and sexy. If the dough is dry, feel free to wet your hands and the flour will absorb easily.



- Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly double the volume.



- Punch the dough and divide it into 80 gr pieces. Round each of them to a little ball and let them rest for 15 min, covered with a towel.


- With a rolling pin open the Pitas to 0.5 cm thick. Place the Pitas to proof on a towel for 20 minutes.



- Heat a large strong pan over medium heat for 3-5 minutes. Bake the pita on the side that touched the towel before.


- After 10 seconds turn to the other side. Another 10 seconds and turn back. And this is how you play with the Pita until you get a stunning pocket.



- Move the pita to a basket/bowl covered with a towel that will avoid the Pita from drying and hardening.

- Dip in hummus, shakshuka or tahini.



- YASSS.


BenGingi.

436 views0 comments

Recent Posts

See All