Growing up we used to always have this delicious pita bread. You would stuff it with a bunch of food on it and it was delicious. You can make very variations on it, starting from the flour. This time we are making whole wheat pita bread.
It’s super simple to make but there’s a couple of aspects that you should keep in mind at the time of making it. We will get into detail but not so detail right now.
You can also eat it however you want to, you can stuff it with food, eat it like that, i don’t know. You should really know how you like to eat your pita bread tbh.
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Jump to Recipe——
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Sponge:
To make this whole wheat pita bread, we are starting with our sponge, you need to use lukewarm water and active dry yeast. Always make sure the water is not too hot because if it is it’s gonna kill the yeast. At the Same time if you feel it too cold, it will do nothing. You want to cover it after mixing, and place in a warm place.
Im sure you can find the exact temperature that lukewarm water is supposed to be somewhere on the internet, but if im lazy to find it for myself i am too to find it for you guys in the loveliest way possible.
Thermometer ?
You literally don’t need a thermometer. Put the water on the microwave for 15 seconds and put your finger into the water. Do you feel it cold? Kinda warm or hot? Ask yourself that question. If cold, put it back again into the microwave. If kinda warm but not hot it’s ready to use. It’s hot? wait for a bit to use it.
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Oven temperature:
To make this whole wheat pita bread you need to make sure the baking tin and the oven are super hot. That’s why you want to make sure you preheat the oven with the pan inside of it. Keep in mind we want it to be at 250 C or 482 F. If neither the baking tin or oven are at that temperature they will not poof and will stay flat.
Make sure you are really careful and if you are a minor or need someone’s help to do this, ask your parents or someone responsable. It will be super hot and you have to be careful, just because you see someone touching the food in the oven with their bare hands it doesn’t mean that you should. I highly recommend you not to touch the pita when it’s hot. Use a spatula or any tool you have to help you with that, please.
Flour
You will see how this Dough is not smooth at all, it has a weird texture but that’s fine, we used whole wheat flour but if you like all purpose flour better you can change this recipe and use 300 grams of normal (AP flour) instead of 150/ 150 of each. We will post another recipe using AP flour so you can choose.
Process
We dont need fancy equipment to make this, just make sure you have an oven or a gas stove. You should need a scale or measuring cups to weight all the ingredients. A bowl to mix everything, if you have a stand mixer it would be great so you don’t have to get all the stickiness in your hands. We are gonna need a rolling pan or s anything you could use as one. And finally, we need a baking pan if you are baking it in the oven
I have heard so many people saying that you can also cook them in your stove, I’ve personally never tried it but if you do please say so in the comments!
Ingredients
YOU NEED
- Whole wheat flour
- All purpose flour
- Active dry yeast
- Lukewarm water
- Salt
- Extra virgin olive oil
Materials
YOU NEED
- scale or measuring cups
- Stand mixer (not necessary but)
- Bowl
- Rollin pan
- Baking pan
- Spatula
(I like to include a lot of pictures in our posts so you can understand things better because im not that good with words.) this recipe gives you 8 whole wheat pita breads. You can always make them bigger or smaller to have more, or to have less. Or do less quantity too.
RECIPE in cups and grams
INGREDIENTS:
Sponge:
- 240 ml lukewarm water ( 1 cup )
- 10 grams active dry yeast ( 1 tablespoon )
Dough
- 150 grams whole wheat flour ( 1.25 cups )
- 150 grams al purpose flour ( 1.2 cups )
- 3 tablespoons for extra virgin olive oil
- 1 teaspoon of salt
INSTRUCTIONS:
1)First step: sponge
Firstly we are starting by making our sponge. In order to make this sponge we use lukewarm water and active dry yeast. Mix it completely until you see it disolved. Allow it to rest covered inn a warm place for about 10 minutes and you will see bubbles forming on top, it will look kind of like foam.
2)Second step: mix
While you wait you can start weighing all the rest of ingredients. In a mixing bowl add all purpose flour, whole wheat flour, salt and extra virgin oil. Whenever you have the foamy water ready, just add it to this mix.
3)Third step: kneading
At this point you want to knead the pita dough for about 10 minutes in you stand mixer with the dough hook attachment on medium low speed. You will see how it turns More elastic. It will be sticky but dont add flour unless you are using all of all purpose flour, then you can add a coupe of tablespoons.
You will see how the dough is not smooth and that’s fine, its just the type of flour or maybe there where bugs on it, I can’t tell.
4)Forth step: resting or proof
In a clean and slightly oiled bowl, put the dough and cover it with plastic wrap, wet kitchen towel or damp paper. when we say wet it doesn’t mean fully wet, you need to squeeze all the extra water. In this case we are allowing the dough to proof for about 1h and 30 minutes, or until you feel like it’s ready. It should double in size or maybe a bit more than that.
At this point you can start preheating the oven at 250 C or 482F with the baking pan inside so its hot too.
5)Fifth step: rolling and forming 🙂
Now that we have our dough ready is time to divide it into 8 sections, which we will roll into not perfect balls. Then using a rolling pan in a slightly floured and clean surface you want to roll out your dough, make sure its not too thick and not transparent thin either.
6)Sixth step: baking
It’s time to bake, when the oven is ready drop your pita into the baking pan, make sure you don’t have the oven door open for too long or it will completely drop the temperature and it may not poof. Just throw it inside, close the door, bake for 2 minutes, using a spatula turn it around and bake 1 more minute. In reality its Super easy.
I nicely ask you not to do it with your hands. Im just lazy but you don’t have to do it, you may burn yourself really bad. If on this case by whatever situation you get burned, put ur hands into cold water immediately, leave the food burning if it’s necessary, your health is more important. On a heavy burn case, go to the hospital without having any cream applied to the burn! Most important If you apply a burning cream to it it will take longer to cure and it will hurt way more! now that you know that info, be careful.
Final result.
Then again, this would be the final result. In reality you can eat it plain, with food inside..
whole wheat pita bread
Materials
sponge,
- 240 Ml lukewarm water
- 10 Grams active dry yeast
dough
- 150 Grams whole wheat flour
- 150 Grams all purpose flour
- 3 Tablespoons extra virgin olive oil
- 1 Teaspoon of salt
Instructions
first step, sponge
- Firstly we are starting by making our sponge. Use lukewarm water and active dry yeast. Mix it completely until you see it disolved. Allow it to rest covered inn a warm place for about 10 minutes and you will see bubbles forming on top, it will look kind of like foam.
second step: mix
- While you wait you can start weighing all the rest of ingredients. In a mixing bowl add all purpose flour, whole wheat flour, salt and extra virgin oil. Whenever you have the foamy water ready, just add it to this mix.
third step, kneading
- At this point you want to knead the pita dough for about 10 minutes in you stand mixer with the dough hook attachment on medium low speed. You will see how it turns More elastic. It will be sticky but dont add flour unless you are using all of all purpose flour, then you can add a coupe of tablespoons.
fourth step, resting
- In a clean and slightly oiled bowl, put the dough and cover it with plastic wrap, wet kitchen towel or damp paper. When we say wet it doesn’t mean fully wet, you need to squeeze all the extra water. In this case we are allowing the dough to proof for about 1h and 30 minutes, or until you feel like it’s ready. It should double in size or maybe a bit more than that.
- At this point you can start preheating the oven at 250 C or 482F with the baking pan inside so its hot too.
fifth step, shaping
- Now that we have our dough ready is time to divide it into 8 sections, which we will roll into not perfect balls. Then using a rolling pan in a slightly floured and clean surface you want to roll out your dough, make sure its not too thick and not transparent thin either
sixth step, baking
- It’s time to bake, when the oven is ready drop your pita into the baking pan, make sure you don’t have the oven door open for too long or it will completely drop the temperature and it may not poof. Just throw it inside, close the door, bake for 2 minutes, using a spatula turn it around and bake 1 more minute. Super easy.
Nutrition
easy whole wheat pita bread
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