Whole Wheat Pita Bread

Pita bread is surprisingly easy to make and balloons out on its own to form perfect pockets!

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Servings

  • 1 cup lukewarm water

  • 2 tsp. active dry yeast

  • 1 tsp. honey or agave

  • 1 ½ cups whole wheat flour

  • 1 ½ cups all-purpose flour

  • 1 tsp. salt

  • 1 Tbsp. olive oil

Instructions

Mix water, honey/agave and yeast and let sit for about five minutes. Mix in salt and olive oil. Add flours and mix until it comes together. Turn out dough on floured work surface. Knead for 5 min. or until smooth and elastic. Make a ball, place it into an oiled bowl; cover and rest until doubled, about 1 hour. Gently deflate dough and turn out onto floured work surface. Divide it into 9 equal pieces, shaping each into a ball. With rolling pin, roll each ball into circle about ¼” thick. Lift and turn the dough frequently to prevent sticking. Sprinkle with a little extra flour if it starts to stick. Cover circles with plastic wrap or clean damp cloth. Preheat oven to 450° F with baking stone or sheet on the middle rack. When oven is ready, transfer 3 pitas at a time onto the baking surface and bake 4-5 minutes, or until the pitas balloon fully. Remove bread from the oven and repeat. Cool and serve as desired.