Whole Wheat Pita Bread

So lately, I've been craving peanut butter and jelly sandwiches on thin circle round bread. They are so good. But then I saw this recipe for pita bread and thought, mmmm that would be just as good! So today, I tried my hand at make pita bread. It was pretty simple and they taste great. When I was making them, it reminded me of making homemade tortillas. If you love pita, this would be a great recipe to try!

Whole Wheat Pita Bread

slightly adapted from Annie's Eats

Ingredients:
1 TBSP instant yeast
1 TBSP honey
1¼ cups warm water, divided
1½ cups bread flour, divided (I used whole wheat bread flour.)
1½ cups whole wheat flour, divided (I used white whole wheat flour.)
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions:

In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 5-8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk. I used my same bowl, and added olive oil to coat the bowl.

Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy. This took longer for me than 30 minutes. The rounds also don't get super puffy, just slightly.

Transfer pitas, 1 at a time, onto the baking surface. (Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) Bake about 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. I baked mine individually on a circle pizza stone. I couldn't fit more than one on the stone at a time. Store in an airtight container for up to 3 days.

This recipe is linked to Prairie Story Recipe Swap Thursday and Mangos and Chutney.