Everyone is baking bread during this shelter in place. Let's switch it up and try pita bread. They are great for wraps, dipping, and stuffing.
- 2.5 C Warm Water
- 1 Tsp Yeast
- 2 C Whole Wheat Flour
- 4 C White Flour
- Salt
- Olive Oil
Put water and yeast in a large bowl, stir to dissolve. Add all whole wheat flour and 1 cup white flour and stir for 1 minute. This creates a sponge and activates the gluten. Let sponge set for at least 10 minutes.
Sprinkle 1 tbls of salt and 1-2 tbls of olive oil on sponge. Mix, then add 3 more cups of white flour and kneed the dough for 8-10 minutes. Put dough in lightly oiled bowl with towel on top. Let dough rise for 1.5 hours.
Preheat oven to 450 degrees. Punch dough down. Take a golf ball size amount of dough and roll out to 1/4 inch thick. Bake for 3-4 minutes until the bread has ballooned and turns golden.
Tip: Save some dough for later. After letting dough, lightly wrap the dough in plastic wrap and refrigerate up to 5 days.