Homemade whole grain pita bread

Yield 16 pita breads

Pillar of Nutrition All in for Whole Grains

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Homemade whole grain pita bread

This easy recipe bakes on either the stovetop or in the oven for maximum flexbility and the result is far superior to store bought pita bread.

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Ingredients

Dough

• 1 1/2 cups warm water
• 2 tablespoons sugar
• 1 package active dry yeast
• 1/4 cup olive oil plus extra for brushing
• 3-3 1/2 cups whole wheat flour
• 1 1/2 teaspoons kosher salt

Directions

Dough

1. In a medium mixing bowl, combine the warm water, sugar and yeast, and let sit for 5 minutes.
2. Add the olive oil, flour, and salt and combine using a spoon until roughly the shape of a ball. Start with 3 cups of flour and add more if the dough is very sticky.
3. Cover the bowl with a kitchen towel and let rise for 1 hour in a warm place.
4. Punch the dough down and divide into 16 balls. Place on the counter and cover with a kitchen towel. Let rise for another 15 minutes.

Baking on the stove top

1. Bring a Dutch oven, cast iron pan, or griddle to medium to medium-low heat.
2. Roll out one of the balls of dough to ⅛ inch thickness, it should be fairly thin but will puff up while baking.
3. Brush one side very lightly with olive oil. Place oil side down in the Dutch Oven or on a griddle.
4. Let cook for 30 seconds to 1 minute until lightly browned.
5. Flip and let cook for another 30 seconds to 1 minute on the other side
6. Remove and repeat with the remaining balls of dough, adding as many as can fit on your cooking surface. Do not roll out all the balls of dough ahead of time, only roll out what can fit in the Dutch oven/griddle at one time, otherwise, it will start to rise before you get a chance to bake it.
7. Remove the hot pitas to a towel lined basket while the rest of the dough is baked.

Baking in the oven

1. Place a pizza stone, heavy baking sheet or cast iron pan in the oven and preheat to 500° F.
2. Roll out 2 or 3 balls of dough at a time to ⅛ inch thickness. Thinner is better since they rise while baking.
3. Carefully place the rolled-out rounds of dough on your chosen HOT cooking surface and bake for 2-3 minutes.
4. Work in batches only rolling out two to three balls of dough at a time and placing them immediately in the oven. You do not need to flip the dough or put olive oil on them, just bake them on one side only for 3 minutes.
5. Remove hot pita to a towel lined basket while the rest of the dough is baked.