Whole Wheat Pita Bread
From the THRIVE Cookbook
2 1/4 teaspoons active dry yeast (1 package)
1 Tablespoon THRIVE White Sugar (or honey)
1 1/4 cups warm water
1 cup THRIVE Whole Wheat Flour (or fresh flour from ground THRIVE White Wheat)
2 cups THRIVE White Flour
1 1/2 teaspoons THRIVE Iodized Salt
2 tablespoons olive oil
*Make sure to knead and let the dough rise and sit for the recommended times for best results.
**This recipe works great with 100% Whole Wheat Flour as well. Just replace the 2 cups of white flour for 2 cups of wheat flour.
1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes to activate. Mix in flour, salt, and olive oil and mix well to form a soft dough.
3. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 10 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 10 minutes. This step allows the dough to relax so that it will be easier to shape.
500 degrees is hot. The oil on the greased pan burned and smoked a little the first time I made these. The pitas were fine and did not burn. When I tried parchment paper the paper browned but I didn't have the smoke like I did with the grease.
4 minutes was a good cook time in my oven.
My pitas were not a consistent size. The smaller ones seemed to puff up better.
Store leftovers, if any, in air tight container.
Be careful when steam is released from the pocket. It can be hot!