For those looking to make pita bread out of Whole Wheat flour, this recipe will prove very useful. Most recipes seem to use part Whole Wheat, and mostly All-purpose flour. This recipe uses all Whole Wheat flour. It uses a minimum of ingredients and still produces a very flavorful flat bread.
2 Cups Whole Wheat Flour
1 package or 1 1/2 Tsp. of Active Dry Yeast
1 Tsp. Sea Salt
2 Tbsp. Ground Flax Seed
2Tbsp. All-purpose Flour for dusting
3/4 to 1 Cup Water
Sift 1 Cup of Whole Wheat flour through a fine mesh strainer or a sieve and you will end up with about 1/2 Cup of refined flour Add this flour to a mixing bowl with 1 1/2 Cups more Whole Wheat flour (unsifted).
Add Sea Salt, Ground Flax Seed and Active Dry Yeast and stir everything to combine.
Begin Adding water, and stir with a spatula or hands. Watch the amount of water being added. You are looking for a stiff, slightly dry dough.
Once a dough is formed, transfer it to a solid surface and begin kneading it. Knead this dough well, until it becomes stiff but elastic and quite smooth. At this point split the dough into 8 equal portions, roll each into a ball and cover with a moist towel. Let the dough rest and rise for an hour or so.
After about an hour’s rest, shape each ball into a round, and roll it out on a well floured surface, briefly.
Heat the oven to 500 deg. Fahrenheit, and bake each round on the middle rack for about six minutes. Transfer to a plate and cover with a moist towel. Let them cool a bit, and transfer into a plastic bag and then the fridge. Better yet, consume while they are still fresh.
Member recipes are not tested by the CHOW food team.