Whole Grain Pita

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 I found this recipe on epicurious and I must say that they were easy and great fun to make!  We loved them.  Another bonus!  Note that the preparation and final photos are by Chew Wanna Eat?  

https://www.epicurious.com/recipes/food/views/whole-wheat-pita-bread-108122

Why make your own pita when it’s readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don’t have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

Yield Makes 8 (6-inch) pita loaves

Ingredients

    • 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
    • 1 teaspoon honey
    • 1 1/4 cups warm water (105–115°F)
    • 2 cups bread flour or high-gluten flour, plus additional for kneading
    • 1 cup whole-wheat flour
    • 1/4 cup extra-virgin olive oil
    • 1 teaspoon salt
    • Cornmeal for sprinkling baking sheets
    1. Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
    2. While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
    3. Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
    4. Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
    5. Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
    6. Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
Cooks’ note:
Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.

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By Tika for CHEW WANNA EAT? © 2018

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