Catch the Spoon

I’ve written about pita before; it’s a versatile bread with many different incarnations and applications. This is the whole wheat version that we threw together last night. We had it with hummus for dinner, and right now I’m enjoying it with peanut butter and jelly for lunch.

Whole Wheat Pita

Ingredients:

• 1 rounded teaspoon yeast
• 2 cups warm water
• 2 tablespoons white sugar
• 3 cups all-purpose flour
• 2 cups whole wheat flour, plus extra for dusting
• 1 cup gluten
• 1 tablespoon kosher salt
• 3 tablespoons vegetable oil

Dissolve the yeast and sugar in the warm water and set aside for 5-10 minutes.

In a large bowl, whisk together flours, gluten, and salt.  Add yeast mixture and oil. Mix to combine, adding additional water if necessary, so that a loose dough is formed. Dust work area with wheat flour and turn dough out onto surface. Knead for 10-15 minutes until dough is smooth and elastic, adding extra flour if necessary. Form dough into a ball and place in a greased bowl. Cover with a dish towel and set aside to proof in a warm place for 30 minutes. (We use the top of our oven.)

After 30 minutes have elaspsed, dough should be roughly doubled in size. Punch down dough and split into 16 equal pieces. Form each section into a ball. Place balls on a greased sheet pan, leaving 1″ in between; cover and set aside to proof for another 30 minutes.

Preheat oven to 500° F and place a baking stone or cast-iron griddle on the center rack.

When oven has preheated, roll dough balls into 3/8″ thick discs. Bake discs on preheated baking stone or griddle for 3-5 minutes per side, carefully using tongs to flip. (They will be puffy.) Serve immediately or at room temperature.

Makes 16 pitas.