whole wheat pita bread

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.

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.

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.

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.

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

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.