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!
500 grams of whole wheat flour
340 ml of lukewarm water
10 grams of dry yeast
25 grams of sugar
10 grams of salt
- 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.