Store-bought pita bread often contains artificial flavors and coloring, unhealthy preservatives and additives such as High Fructose Corn Syrup. Try baking your own instead for a healthier alternative. This pita bread made with whole-wheat flour is delicious, fluffy and foolproof!
Ingredients: *Makes 8 pitas
- 2¼ tsp. instant yeast
- 1 Tbsp. honey
- 1¼ cups warm water (105˚-115˚ F), divided
- 3 cups whole wheat flour, divided
- ¼ cup extra-virgin olive oil
- 1 tsp. salt
- Cornmeal for sprinkling
- In the bowl of a stand mixer, gently stir the yeast, honey and ½ cup of water together. *If you don’t have a mixer, you can do this by hand.
- Add ½ cup of whole-wheat flour and whisk until smooth. Cover the bowl with plastic wrap and allow to rise until doubled in size and bubbly, about 45 minutes.
- Remove the plastic wrap and add the remaining ¾ cup of warm water, the rest of the whole-wheat flour, the olive oil and the salt. Using the dough hook, knead on low speed until the dough is smooth and elastic, about 8 minutes.
- Transfer the dough to a lightly greased bowl, turning once to coat, and let rise in a warm location for about 1 hour, until doubled in size.
- Preheat the oven to 500 degrees. If you have a baking/pizza stone, place in the preheating oven to warm.
- Once the dough has risen, transfer to a lightly floured surface, punch it down and divide it into 8 equal pieces. Form each piece into a ball, then stretch out into a 6½ -7 inch disk.
- Transfer the disks to a baking sheet lightly sprinkled with cornmeal and cover loosely with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
- Transfer 4 pitas, 1 at a time, into the oven. *These can be baked on a baking/pizza stone or directly on the oven racks.
- Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake for 1 more minute. Transfer to a cooling rack and repeat with the remaining pitas.
*These can keep in an airtight container for up to 3 days. They can also be frozen for up to 3 months.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.