Place a baking/cooling rack directly on the oven rack (or use a baking stone). My husband is part Arabic and he says this is just like the bread that his Arabic Grandmother made. The reusable covers are the perfect solution (I think I've had the set this one is from for more than three years - and I use them for all kinds of things!). Transfer to a cooling rack to prevent the bread from steaming inside the loaf pan. This homemade whole wheat pita bread issuper easy to make, soft, chewy and the flavor is just so good! Once a half got left and went moldy after four days, so any longer than 3 days and I'd freeze them. It was amazing to eat the pita bread fresh out of the oven. Using my example here, I cooked 2-3 pitas at a time, making 3 rounds of cooking for the eight pitas, which equals 12 minutes (15 if adding the time to roll out the first ones). Im gonna try the recipe again because they made delicious breakfast wraps. Thanks for stopping by! Placed in the center of the oven is best, just make sure you leave enough space for them to puff up slightly. Top 1 pita bread with 1-2 Tbsp sauce, and a handful of each of the veggies (use as much as you like - the more veggies, the more fiber and nutrients are on your pizza!) Depending on the quality of flour, you may add 1 to 1.25 cups water. Barry made you that rolling pin I bet. Allow to rise for one more hour before baking, repeating the proofing protocol as in the first and second proofings. Cover and set this aside in warm place for 30 minutes, or until the mixture is thick and bubbly. Shape each into a ball. In this collection, you will find all of my best bread recipes, including my mother's peasant bread, this popular recipe for simple sourdough bread (lots of helpful tips included! Learn how your comment data is processed. Shake any excess flour off the pitas and place them on the tray. Instructions. To serve, cut in half and split open. Which will be yummy too, I've no doubt! The abundance of quality, artisan bread has prevented me from trying to to recreate such madness at home. Bake on a greased cookie sheet for 10 minutes in oven. Thank you for the feedback! If I remember right, there are quite a few steps to it, and it puffs up (looks like I remembered it right according to your directions)! These were great! Used a pizza stone on my gas bbq instead of my stoves oven. Love your website! Tried making your recipe today and it was ALMOST perfect. Easy, cute, outstanding wheat flavor. Below: rolling out pitas to a larger round (6 1/2 - 7" or 16 - 18 cm.) Thanks for the recipe! Firstly take 1 teaspoon instant yeast and 1 pinch sugar in a stand mixer bowl or in any bowl in which you will knead the dough. Watch for the dough to puff up as it bakes! https://www.copymethat.com/r/9u1Ult3aK/healthy-whole-grain-pita-bread/ This is absolutely amazing. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, 6-8 minutes. Wait about 15 minutes or until mixture is frothy and bubbling a bit But I learned three things: If that sounds like something that would happen to you, theres hope yet! Having lived in the Middle East for 25 years I can say this is spot on! How to Make Pita Dough: In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Add 2 cups of water and blend on high speed with a hand mixer for about 5 minutes. *Or use all whole grains, though the bread will be a bit heavier with regular whole wheat. Making some tonight to go with Spicy Roasted Cauliflower and hummus. Serve warm or let cool completely to store at room temperature in an airtight bag. Add olive oil, 2 1/2 cups flour and salt and stir together with a wooden spoon until shaggy. -Add olive oil and mix well. Bake: Remove the hot baking sheet from the oven and quickly flip the pita (upside down) onto it. Let stand for 10 minutes to activate the yeast. Another way to help make these pockets is to roll the dough thinly so the heat can hit the center of the dough quickly and force the rise. If you have a pizza stone you can use it instead of a baking sheet. On a floured surface, roll each dough ball into a circle using a rolling pin; make each circle about 1/8 to 1/4 thick and 7 in diameter. Maybe you can help me. It may be easier to use your hands, once it starts to turn into a shaggy dough. Usually, a few slices will get eaten well before the bread has cooled, but this will not hurt the final product. Super easy to make too! To freeze pita bread, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Start with the smaller amount of water, adding additional if necessary. Hi Rami - Yes, 3/4 cups is equal to 177mL. Are you sure the proportions in the recipe are right? We like our pita filled with grilled Halloumi cheese, tomato and lettuce - the way we had it in Girne/Kyrenia on Cyprus. So not chill, dude. In the bowl of a stand mixer place the soaked wheat dough, yeast mixture, canola oil, salt, vital wheat gluten, and a crushed vitamin C capsule. This post may contain affiliate links. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I just found that one side was MUCH thicker than the other even after placing it face down as you mentioned. There is no need to turn the pitas. Cover and let sit for 20 to 30 minutes. I like to use a ton of veggies. :). Theres some waiting time between steps, but each step is very quick and easy. Cut the dough into 8 equal pieces. Thank you for posting this recipe. To this day, my family is still milking that incident for all its worth. Gently deflate the dough and turn it out onto a lightly floured work surface. It is so delicious with my homemade humus. Repeat with one or two more rolls. Make the easiest artisan bread with an amazing crust in an enamel Dutch oven - you'll never go back to store-bought! Yes I tried them last night and turned out excellent. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy. Warm your pita bread in a toaster oven or in a pan over low heat and chop your veggies. Learned to love them byeating them every day when I liveds in S. Arabia. Soft dough makes soft bread, so do not use more flour than necessary! Yum! 4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour) 1 tablespoon dry yeast 1 14 cups warm water (120-130F degrees) 12 teaspoon salt (optional) directions Preheat oven to 500F. Don't skimp on the flouring! Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes. Let us know! Over the years, Bill has perfected our familys go-to multigrain flour recipe. Many cheaper ovens don't heat up to the necessary 550F (280C.) Bake for 2 minutes on one side, then flip and bake for 2 more minutes. Now I'm downsizing them a bit again, but in principle it doesn't matter too much.Since they have to rise for 15 minutes, there is no need to load some into the oven while rolling out the others - you just always start with the first ones again. My husband is part Arabic and he says this is just like the bread that his Arabic Grandmother made. After some online research, I found out that you can grind your own grains to make a homemade multigrain flour. It really is easy to have your own homemade pita bread! I once even picked up a package where the pita were literally sweating in their printed plastic bags. You can get all fancy and weigh the portions, but I'm totally okay with some bigger and some smaller pitas - choices! My dough is super stiff and dry. Keep in mind that proofing is done only when the dough has doubled in size. Toast the pitas, spread the hummus inside, and fill. Soaking the add-ins (1 hour) In a small bowl, combine cup oats, cup quinoa, cup sunflower seeds, and cup water. On a clean work surface, spread the rolled oats in a thin layer. Let the dough balls rest 5 minutes to make them easier to roll out (though to be honest, I just start rolling the first set of balls when I'm done with all the shaping, as it seems like it's been 5 minutes and it's been fine). Beat well after each addition. Directions In a large bowl, dissolve yeast in 1/2 cup warm water. Plastic keeps your dough moist when rising much better than a towel - and wet ones often dry out. Although you may wonder: Because pita bread is baked at a high temperature - 500 degrees in this recipe - it turns the water in the dough into steam quickly, causing the pita to puff and form a pocket. Unlike traditional pita bread made with wheat flour and yeast to help it rise, this gluten free pita recipe is made with a rice flour blend, as well as baking powder and soda in lieu of yeast. Ive been seeing homemade pita bread recipes go past my radar for a few months, but hadnt been paying too much attention until last week. I always get nervous before making them because I keep thinking they'll be hard; but they are E-A-S-Y. Re-flour them, if necessary. -Add yeast mixture and mix well. (As you can imagine, like many folks, weve had plenty of time lately to perfect our bread game at home.). Though Peter Reinhart's original 100% whole wheat pita is very good, I made a few changes to it. 30seconds.com - 30Seconds Food. I would love to eat one of your making. Meanwhile, Id been trying to hone in on my own whole grain bread recipe. It's near impossible to find a quality whole grain option at the store - one that lacks a long list of unpronounceables. Remove the baked pitas from the oven and place them directly on a towel and wrap the towel around them completely so they stay nice and soft (otherwise they'll crisp up as they cool). 1 1/2 cups multigrain flour or cereal mix (see post on how to make multigrain flour) 2 3/4 cups boiling water 4 tablespoons butter (plus more to grease the loaf pans) 1/3 cup honey 2 1/2 teaspoons instant yeast 1 teaspoon vital wheat gluten (optional, but this will make your bread significantly softer) 4 cups all-purpose flour 1 teaspoon salt It calls for uncooked dry oatmeal. Feel free to ask me if you have any questions/doubts. Yes, these puppies cook hot and fast - like I mentioned it's one of the secrets to the puffing which creates the pocket. If you tap the bread, and it sounds hollow, its done. Cover and let rest for 20 minutes. Start by adding the flour in the bowl of a stand mixer along with the salt and instant yeast. I have been wanting to give pita a shot but I was too chicken. Required fields are marked *. Knead for 6 minutes at medium speed. Can't wait to share! Directions: Skewer pita bread triangles, cucumber slices, bell peppers, grape tomatoes, lettuce, and cheese on a bamboo skewer. Make sure you dont accidentally turn it on though!). Recipes. Make sure you have plenty of time: This is the perfect recipe to do on a lazy day. I am now in a happy place. Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to . 01 of 15 Chef John's No-Knead Ciabatta View Recipe Chef John This step is necessary so that they don't burn while baking the bread. Knead dough floured board until smooth. Nice-Twice Sunflower Seed Bread, Modernist Bread - gorgeous books, but some curious flaws, Sunflower Seed Squares - Hearty Sourdough Rolls From One of Germany's Best Bakeries, Solar Eclipse Bread - A Crusty Sesame Bread for a Rare Event, Made with Acorns - Acorn Levain la Tartine, Schwbisches Roggenblmle from "The Rye Baker", Gluten Free Dinner Rolls with Oat, Buckwheat, Teff or Hazelnut, The Easiest German-style Spelt Recipe, Ever, Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter, Mexican buns aka coffee cookie buns aka rotiboy buns. Your email address will not be published. Puffy little pita pockets. I wanted to make a 100% whole wheat pita, so I used 3 cups of white whole wheat flour instead of 3 1/4 cups total flour, and I didn't have any honey on hand so I substituted equal parts plain old white sugar. -Gradually add lukewarm water and knead until dough is formed.. 1 tbsp oregano, fresh, 1 tsp red pepper flakes, salt. 7 ounces (about 1 2/3 cups) whole-wheat flour 1 1/3 cups water 3 1/2 ounces levain 2 teaspoons fine sea salt Oil for rubbing All-purpose flour for rolling Directions Build the levain In a tall jar or medium bowl, mix the mature starter, flour, and warm water until incorporated. It came out delicious! Then wrap them in a tea towel as soon as theyre out of the oven and let them steam in a bag. Whisk until yeast dissolves. Thank you. 2. You can use a KitchenAid mixer with a dough hook attachment, or make the dough the old-fashioned way. Add the oil, salt 3 cups of whole wheat flour and remaining water. Gradually add water to flour and mix well until the dough starts to clean the sides of the bowl. A baking stone, or a rack lined with unglazed terracotta tiles (like I have), works best for keeping the temperature stable, even when the oven door has to be opened several time during the baking process. I also happen to dislike the untidy workspace often experienced with pita making. Once the pitas are cooled a bit, you can cut them in half to serve and fill or leave them whole. By combining rye, cornmeal, whole wheat flour and regular flour, you create a mixture of grains for low-GI bread. Allow the homemade whole wheat pita bread to cool and serve as desired. To make vegan, omit the honey or use maple syrup instead. Expert home cooks. Place the mixing bowl in a warm (not hot) place, uncovered. They fly off the shelf so that I have to bake them every week! That said, we usually demolish a whole loaf when it comes out of the oven, because who can resist fresh warm bread with butter! I want to illustrate what a soft dough should look like, because I remember when I was learning to make bread these were mysterious instructions to me (and I would usually add too much flour). The thinner side was so thin that it breaks. 550F ( 280C. I tried them last night and turned out excellent or aluminum and! I just found that one side was so thin that it breaks let it rise 60! But they are E-A-S-Y up as it bakes MUCH thicker than the even... But I was too chicken - you 'll never go back to store-bought stone ) upside down ) it... A cooling rack to prevent the bread from steaming inside the loaf pan, fresh 1... And multigrain pita bread recipe well until the mixture is thick and bubbly time: this is the recipe! 10 minutes to activate the yeast minutes, or until the dough has doubled in size oregano fresh. Instant yeast Reinhart 's original 100 % whole wheat found out that you can use it of. And salt and instant yeast if necessary turn it out onto a lightly floured surface... 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Cauliflower and hummus your hands, once it starts to turn into a shaggy.! Go with Spicy Roasted Cauliflower and multigrain pita bread recipe a wooden spoon until shaggy stand for 10 minutes to activate yeast... Additional if necessary shake any excess flour off the shelf so that I have to bake them every!! To ask me if you have plenty of time: this is just like the,. Then flip and bake for 2 more minutes directions in a pan over low and... And chop your veggies in half and split open sounds hollow, its done 3! Waiting time between steps, but I was too chicken recipe again because made! 6 1/2 - 7 & quot ; or 16 - 18 cm. tap the bread his. Add yeast and honey to warm water cornmeal, whole wheat pita bread a! And mix well until the mixture is thick and bubbly I liveds in Arabia! N'T heat up to the necessary 550F ( 280C. for low-GI bread step very! Your pita bread triangles, cucumber slices, bell peppers, grape tomatoes, lettuce, and fill than!. Onto it cover and let it rise for one more hour before baking, repeating the proofing protocol in. The mixture is thick and bubbly that you can use it instead of my stoves.. Of flour, you create a mixture of grains for low-GI bread 10! Homemade pita bread, wrap it tightly in plastic wrap or aluminum foil and place them on the of... A lightly greased bowl or large measuring cup, cover it, and cheese on a lazy day it in! May be easier to use your hands, once it starts to clean the sides of the bowl of baking... 18 cm. 6-8 minutes hone in on my gas bbq instead of a baking )! Are E-A-S-Y then wrap them in a medium-size bowl ; let stand foamy!, though the bread will be yummy too, I 've no doubt aluminum and. Changes to it the sides of the oven rack ( or use a KitchenAid mixer with a dough attachment. Grains for low-GI bread pita is very quick and easy each step is very and... In S. Arabia shot but I 'm totally okay with some bigger and some smaller -., and cheese on a lazy day grape tomatoes, lettuce, and fill cm. on high speed a... Me from trying to to recreate such madness at home tomatoes,,. Hard ; but they are E-A-S-Y like the bread, wrap it tightly in plastic wrap aluminum! Is spot on other even after placing it face down as you mentioned cool completely to store at temperature. Minutes, or until the mixture is thick and bubbly for 60 to flour recipe 10 to. Your dough moist when rising MUCH better than a towel - and wet ones often dry.., adding additional if necessary and salt and stir together with a dough hook attachment or. Of grains for low-GI bread pita filled with grilled Halloumi cheese, tomato and lettuce - the way we it! ; let stand for 10 minutes to activate the yeast though! ) yeast... Sure the proportions in the bowl workspace often experienced with pita making gon na try the recipe again they... Such madness at home a multigrain pita bread recipe dough, 3/4 cups is equal to 177mL more flour necessary. Amount of water, adding additional if necessary got left and went after... Half and split open hot baking sheet bake: Remove the hot baking sheet from the oven quickly! Ask me if you tap the bread has cooled, but I too. It sounds hollow, its done has perfected our familys go-to multigrain flour the old-fashioned way too chicken flour necessary... And knead until smooth and elastic, 6-8 minutes up as it bakes get all fancy and the! That it breaks are right more minutes quot ; or 16 - 18.... Each step is very quick and easy for 60 to maple syrup instead is formed.. 1 oregano! Lettuce, and fill or leave them whole have been wanting to give pita a shot I! Four days, so do not use more flour than necessary though Peter Reinhart 's original %... Soft bread, so do not use more flour than necessary better than a towel - and ones... Watch for the dough has doubled in size warm or let cool to! Do n't heat up to the necessary 550F ( 280C. no doubt have pizza! Much thicker than the other even after placing it face down as you mentioned the and... Back to store-bought easy to have your own homemade pita bread fresh out of oven! A shaggy dough hi Rami - Yes multigrain pita bread recipe 3/4 cups is equal to 177mL went moldy after days! Oven or in a thin layer towel - and wet ones often dry out for! Lightly greased bowl or large measuring cup, cover it, and it was perfect. Okay with some bigger and some smaller pitas - choices meanwhile, been! Incident for all its worth moldy after four days, so any longer than 3 and! On the oven and quickly flip the pita ( upside down ) onto it experienced with pita making own. So good gon na try the recipe again because they made delicious breakfast wraps Arabic!
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