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.
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2.5 C Warm Water
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1 Tsp Yeast
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2 C Whole Wheat Flour
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4 C White Flour
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Salt
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Olive Oil
Put water and yeast in a large bowl, and 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 the sponge set for at least 10 minutes.
Sprinkle 1 tbsp of salt and 1-2 tbsp of olive oil on the sponge. Mix, then add 3 more cups of white flour and knead the dough for 8-10 minutes. Put the dough in a lightly oiled bowl with a towel on top. Let dough rise for 1.5 hours.
Preheat oven to 450 degrees. Punch the dough down. Take a golf ball-sized amount of dough and roll it 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 for up to 5 days.
