Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.
Whole Wheat Pita Bread
Good pita bread is magic. Seriously! We’ve found that even leftovers otherwise destined for the chickens (ok, we don’t have chickens but we do have a compost bin), are magically transformed, in a pita pocket, to a culinary delight. Try it yourself. You’ll be amazed.
So imagine how much more amazed you’ll be when you pair your magic whole wheat pita bread with any number of your favorite foods. I offer a few thoughts in the video, but countless mind blowing alternatives abound.
Pita Bread Recipe
Ingredients
Instructions
Notes
Regarding the whole wheat flour: several types will work, but your best bet is one that will allow for good gluten development, such as hard red or hard white flour. I used Turkey red in the video. Different flours absorb different amounts of water. You may find that the flour you use requires a greater or lesser quantity of water than this recipe calls for in order to achieve the same dough consistency. There is a fairly wide margin of "error" on a consistency that will work. Just try to get sorta close to the consistency of the dough in the video. Hopefully it is not difficult to judge visually.
Place your baking stone on an upper oven rack so the radiant heat from the top of your oven bakes the top of the pita more evenly with the bottom.
Your oven and stone should be as hot as your oven will go. A thick stone (like the Fibrament stone we use in the video) takes 1 hour to fully heat.
Store your uneaten pitas in a plastic bag soon after cooling to keep them pliable.
Whole Wheat Pita Bread