Whole Wheat Pita Bread
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
- 1Sift 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).
- 2Add Sea Salt, Ground Flax Seed and Active Dry Yeast and stir everything to combine.
- 3Begin 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.
- 4Once 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.
- 5After about an hour’s rest, shape each ball into a round, and roll it out on a well floured surface, briefly.
- 6Heat 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.
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