Whole Wheat Pita Bread
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 3 tbsp olive oil
- 1 tbsp sugar
- 2 tsp salt
- 1 package active dry yeast
- Mix yeast with 1/4 cup lukewarm water, let sit for a few minutes.
- Combine flours, sugar, salt, in bowl. Add oil and yeast. Slowly add 3/4 cup lukewarm water (so total water added is ~1 cup, just enough for the dough to form a ball). Add a bit more water if needed.
- Knead for a couple minutes on a floured surface. Clean out bowl, then coat with olive oil. Add the dough (make sure all sides get coated in the oil) then cover with towel, let rise until doubled in bulk.
- Punch dough down, divide into 8 round balls. Let rest for ~20 minutes.
- Preheat griddle on stove. Roll out dough balls into thin circles. When griddle is hot, let’s cook the dough. Add one at a time (unless you have a giant pan). Cover the pan with a lid to help the formation of the pockets. Cook for about two minutes per side over medium-high heat with the lid on the entire time. The breads should have dark golden brown patches where the pockets form.
- If eating the pita soon, brush the top of each pita with melted butter. Otherwise let cool then store securely.