Whole Wheat Pita Bread

I’ve made pitas before with fresh milled flour and every time I seem to get a little closer to the correct recipe!

For this recipe, I milled 576g of Hard Red Wheat.

Ingredients

1 Tblsp instant or dry yeast

1 cup warm water

1 1/2c fresh milled flour, sifted

1 1/2c fresh milled flour

3 Tblsp olive oil

2 tsp sea salt

1 tsp honey

Instructions

1. Sift Hard Red flour until you get 1 1/2c of flour
2. Spray a mixing bowl with olive oil and set aside
3. Combine the yeast and water.  If you’re using instant years, proceed to the next step, otherwise, set yeast and water aside for 10 minutes and wait for yeast to bubble.
4. Add the flour, olive oil, salt and honey to the mixer bowl.
5. Attach the dough hook and mix on low speed until dough comes together; add additional flour if needed. 
6. Knead for 1-2 minutes until dough is smooth and slightly tacky
7. Turn dough out into mixing bowl and cover rest for 2-3 hours.
8. The dough is ready when the dough has doubled in size
9. Turn the dough out into a slightly floured surface and form a disc shape
10. Divide the dough into 8 portions and roll into a 6-7″ disc. For small, doughy, chewier pieces, keep the discs on the smaller side; for a thinner or airer pita, make the pita disc on the larger side.
11. Heat a cast iron skillet on medium heat
12. Place one disc into the skillet and cook until large bubbles form, about 2 minutes
13. Flip and cook on remaining side for 1 additional minute.
14. Pitas will stay at room temperature up to 5 days or in the freezer up to 2 months

Notes

Don’t over-bake.  Cook until large bubbles form over surface, flip, then cook another 30 seconds

Keep warm pitas covered until ready to serve.  This will help them soften and will make it easier to open the pocket.