Tuesday, July 13, 2010
Whole Wheat Pita
I've actually been making whole wheat pitas for a long time, but I never got around to posting them on my blog before. I first got the recipe from WildYeastBlog (awesome site), and what surprises me is that, despite being delicious and fairly easy to make, they are completely 100% whole wheat! That means every time you eat one of them, you get nothing but the good stuff. Most recipes that make their claim to whole wheat baked goods are usually 50:50 with white flour (if not more), and the ones that actually are all whole grain usually require the addition of fat like butter, which just makes me feel bad for eating it anyway. But this recipe is an exception - it only requires a bit of olive oil (still healthy) but also manages to stand alone without that evil white flour!
Anyway, I've always found this a fail-safe recipe, and the pitas keep for quite a while. They make for a great snack or accompaniment with soup for a simple meal.
Whole Wheat Pita
-8 oz whole wheat flour
-3/4 tsp yeast
-9.8 oz water
-6.5 oz whole wheat flour
-3 tsp salt
-3 tsp olive oil
1. First combine everything to make the sponge. Cover and rest for about an hour at room temperature.
2. Add in the salt and oil.
3. Add in the flour slowly, kneading until it is incorporated. Keep kneading for 8-10 minutes, until the dough is smooth and springy.
4. Cover and let rest at room temperature for 1.5-2 hours, or until the dough has doubled in volume.
5. Divide the dough into 8 equal pieces. Roll into spheres, cover, and rest for 10 minutes.
6. Lightly flour a surface and flatten each ball with a rolling pin into a disc of about 7" in diameter.
7. Transfer 2-3 pitas onto a parchment-lined baking pan and bake for 2-3 minutes at 450F. Don't overbake!
8. Remove the pitas (they should be puffed, but if not they're still tasty) and repeat with the remaining discs.
9. Eat immediately (highly suggested) or wrap with a towel to keep warm.