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Whole-Wheat Pita

Serves 4 Bread vegan, Breads & Pastry

Whole-Wheat Pita

Whole-Wheat Pita finds its place at the Mediterranean table, influenced by the warmth of Levantine ovens. It is crafted for the everyday cook, capturing the essence of coastal gardens and the whisper of the sea. With roots in a tradition of baking that values simplicity and flavor, this pita brings together the staples of olive oil and lemon, ever-present in the region.

Expect a soft and chewy texture, with a subtle nutty taste from whole-wheat flour, elevated by the gentle sweetness of honey. This pita is a versatile companion, perfect for scooping up fresh dips or wrapping around grilled vegetables, embodying the rustic charm of Mediterranean cuisine.

Ingredients

  • 400 gwhole-wheat flour
  • 100 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 2 tbspextra virgin olive oil
  • 1 tspfine sea salt
  • 1 tsphoney or sugar

Method

  1. In a large mixing bowl, combine 400 g whole-wheat flour, 100 g bread flour, and 7 g dry yeast. Stir in 1 tsp fine sea salt and 1 tsp honey or sugar. Gradually add 300 ml warm water and 2 tbsp extra virgin olive oil, mixing with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough to a lightly floured surface. Knead it by hand for about 8-10 minutes, until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger, indicating it's ready.
  3. Place the dough in a clean, lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 1.5 hours, depending on the room temperature.
  4. Once risen, gently punch down the dough to release excess air. Divide it into 8 equal portions. Shape each portion into a ball by tucking the edges underneath, then flatten each ball into a disk about 1/4 inch thick using a rolling pin.
  5. Preheat your oven to the highest setting, around 250°C (480°F), and place a baking stone or an inverted baking sheet inside to heat up. This ensures the pita will puff up nicely.
  6. Carefully place the shaped dough disks onto the hot baking stone or sheet, leaving space between each. Bake for 5-7 minutes, or until they puff up and develop light golden spots. The pita should be soft and slightly chewy when pressed.
  7. Remove the pitas from the oven and transfer them to a wire rack. Allow them to cool for a few minutes so the crumb can set, but serve them while still warm for the best texture.
  8. Serve the warm whole-wheat pitas with extra virgin olive oil, your choice of dips, or alongside a Mediterranean meal. Enjoy the flavors reminiscent of the sea and garden, perfect for any Mediterranean table.