• 1 ½ cups warm water (110° to 115°)
• 1 packet of active yeast
• 2 tablespoons sugar
• 3 cups all-purpose flour
• ¾ cup whole wheat flour
• 2 teaspoons sea salt
• 3 tablespoons olive oil
Makes 14 pitas
Prep Time: 25 minutes
Cook Time: 15 minutes
Rise Time: 2 hours
Procedures:
1. Add the water, yeast and 1 tablespoons of sugar
to a stand mixer and whisk using a hand whisk until
it is combined. Let sit for 5 to 7 minutes or until
a raft has formed on the top.
2. In the meantime, whisk together the remaining
1 tablespoon of sugar, flours and salt until combined.
3. Pour 2 tablespoons of olive oil into the stand mixer
along with the dry flour, sugar and salt ingredients.
4. Place on the hook attachment and mix on
low speed for 8 to 10 minutes to knead.
5. The dough should be smooth, and you want the dough
to be a little sticky, but you still may need to add in a
bit more flour to get it to the right consistency.
6. Coat with the remaining 1 tablespoon of olive oil
and place in a container and cover with a lid or
towel and let sit for 2 hours or until doubled in size.
See note below on resting trick.
7. Remove the dough and place on a lightly flour
dusted surface and press to form a rough rectangle.
8. Cut the dough into 12-14 pieces and then taking
each piece of dough keep folding it under to form a smooth
dough ball.
9. Roll each dough ball out on a lightly flour
dusted surface until it’s about 1/8” to 14” thick and 6”
to 8” in diameter.
10. Place on a cookie sheet tray lined with
parchment paper or just on parchment paper on your
countertop and cover with a towel and allow to rest
for 20-25 minutes.
11. Cook on a preheated pizza stone or sheet tray
in the oven at 550° and cook for 1 to 1 ½ minutes
per side until dark brown marks are formed onto
the dough and so it puffs up into a hollow ball.
12. Repeat the process until all the dough balls
have been cooked. See note below and alternative
cooking method.
8 сен 2024
