Pita Bread – Karen’s Whole Wheat Recipe

In a measuring cup add: 1/2 cup warm water, yeast and 1 t. sugar. Mix well with a fork, let stand 10 minutes until bubbly and the yeast is activated.

In a medium sized bowl add: The activated yeast mixture, the rest of the water – 1 cup, the rest of the sugar – 1 t.- the olive oil, salt an whole wheat flour. Stir up with a large fork just to combine. Add the flour by 1/2 cups additions, blending in with the fork. When it has almost come together, place all on a work surface and knead for 5 minutes until smooth and elastic. Place the dough in an oiled bowl, swirling to coat. Cover tightly with plastic wrap and let rise until doubled in a warm, draft free place. Punch down dough. Form into 10 round pita shapes, or refrigerate up to one day – well wrapped in the refrigerator.

Place the dough on a work surface, gently form into a large rectangle, cu into 10 even sized pieces (see photo on blog). Let rest 10 minutes, covered with a towel.

Pre heat the oven to 350 degrees. Roll each piece of dough into a 5″ round – 1/3″ high. Can shape with your fingers as well. Do not shape thinner than 1/3″, the pita will be too thin. Place 5 pitas in a baking sheet. *(See below for grilled method).

Brush or spray with some oil and bake until just golden on the first side, 5 – 7 minutes. Turn over with a tong, cook until the second side is done. DO NOT over cook, leave a little doughy in the center. Repeat with remaining 5 pitas, (can freeze the dough up to 2 weeks).

Brush the warm pitas with some extra virgin oil, sprinkle with za’atar seasoning and some sea salt of desired.

*Grilled method: Heat a grill pan over medium-high heat. Spray 5 uncooked pita rounds with oil, add to pan. Tent with heavy foil. Cook until strong grill marks on the first side, flip over with tongs. Turn heat down to medium, cook until the second side is golden, and the pitas are done. Brush while warm with oil and seasonings as above.