You must have pitas to go with hummus, and after my wildly successful bread baking weekend, I naturally wanted to try making pitas as well. I started out with a small batch, just in case they didn’t work out, using a recipe from Cate’s World Kitchen. I always get really nervous when I am mixing and kneading the dough because between that time and the time spent waiting for it to rise, I could have tied up a few hours in bread dough that has fallen flat. Not this time though, my dough really did double in size and my pitas turned out great! So great, in fact, that they only lasted two days and I found myself baking 16 more last night. I also found out that they freeze great and thaw fairly quickly!
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (105-115 F)
- 1 cup warm water (115-125 F)
- 2 tablespoons olive oil
- Combine sugar, 1 package of active dry yeast, and 1/4 cup of warm water (105-115 F) in a small bowl.
- Let the yeast mixture sit while you combine the other ingredients in a mixing bowl.
- Combine AP Flour, WW Flour, salt, olive oil, and 1 cup warm water (115-125 F) in mixing bowl.
- When the yeast has dissolved, pour the yeast mixture into the mixing bowl and blend breifly.
- Next, knead the dough for 10 minutes. I used the dough hook on my mixer, but kneading by had works too!
- Coat a large bowl with olive oil or non-stick spray.
- Roll the ball of dough around the bowl to get the outside of it “greased”.
- Cover the bowl with plastic wrap and a dish towel and let the dough rise for about 90 minutes.
- After the dough has finished rising, knead a few times and then divide into 8 equal pieces.
- Let the 8 pieces rise for an additional 20 minutes, once again covered by plastic wrap and a dish towel.
- Preheat oven to 400 F.
- Roll out pitas to about 1/8 inch thickness. (Only roll out one or two at a time.)
- Bake (on a pizza stone if you have one or on the oven rack if you don’t) for about 2 minutes on the first side, flip, then bake 2 minutes or until the dough puffs nicely on the second side.
- Cool on a cooling rack.
Servings ~ 8
Calories ~ 196, Fat ~ 4 g, Carbohydrates ~ 35 g, Protein ~ 5 g