Whole grain pita
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
The dough for this whole-grain pita is kneaded almost exactly like wheat bread, but these flatbreads are very easy to bake if you don't have a special loaf pan. They are rolled into small circles, left to rise, and then baked on baking sheets at the highest temperature for a few minutes. The resulting flatbreads are fluffy, soft, and rich with a warm, slightly nutty flavor, imparted by the combination of bread and whole-grain flours. These flatbreads can be frozen in batches, and they quickly reheat before serving, delighting you with their equally fresh taste. Serve them instead of bread or use them to make sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of warm water
- 4.5 teaspoons of sugar
- 2 and 1/4 teaspoons active dry yeast
- 3 tbsp. l. olive oil
- 1.5 tsp coarse salt
- 2 cups bread flour + extra for work
- 1 and 3/4 cups whole wheat flour
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand until foamy, about 5 minutes.
- Turn the mixer on low speed and add the butter and salt, then gradually beat in the bread flour and whole wheat flour. Increase the mixer speed to medium-high and knead the dough for 7-10 minutes, adding more bread flour as needed to prevent the dough from sticking to the bowl. Don't over-flour the dough; it should be smooth and slightly sticky. Lightly oil a clean, large bowl or spray with cooking spray. Place the dough in the bowl, turning it once or twice to coat the surface with oil. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size, about 2 hours.
- Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Form each piece into a ball, stretching the surface and tucking the edges under. Place the balls 2.5 cm apart on a sheet of parchment paper, cover with plastic wrap, and let rise for 30 minutes.
- Preheat oven to 260°C and line 2 baking sheets with parchment paper.
- Lightly flour a work surface. Using a rolling pin, roll the dough balls into 0.5 cm thick circles. Place them on lined baking sheets and bake until set and puffed, about 5 minutes. Don't let them brown. Cool on a wire rack and enjoy.
Leftovers can be frozen in an airtight container or bag and then reheated in the microwave or toaster.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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