This recipe guides you to make soft and fluffy whole wheat pita bread, perfect for stuffing with your favorite fillings.
In a large mixing bowl, combine the warm water, yeast, honey, and salt. Stir until the yeast dissolves.
Ensure the water is warm, not hot, to activate the yeast without killing it.
Add one cup of whole wheat flour, one cup of bread flour, and the wheat gluten to the bowl. Mix until a smooth batter forms.
Mixing thoroughly at this stage helps develop the gluten for a better texture.
Gradually add the remaining whole wheat flour while mixing. Adjust with a little more water or flour if needed to achieve a soft, slightly sticky dough.
The dough should be soft but not overly sticky; it should pull away from the sides of the bowl.
Knead the dough on a lightly floured surface for a few minutes until smooth and elastic.
Kneading by hand helps you feel the dough's consistency and ensures even texture.
Divide the dough into 8 equal portions and shape each into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.
Resting allows the gluten to relax, making the dough easier to roll out.
Roll each ball into a 7-inch diameter disc on a floured surface. Cover with a damp towel and let rest for another 15 minutes.
Rolling evenly ensures the pita puffs up uniformly during baking.
Preheat your oven to 450°F with a baking stone or sheet inside.
A preheated baking stone helps create the signature puff of pita bread.
Place a few discs onto the hot baking stone or sheet, ensuring they don't touch. Bake for 6 minutes or until puffed but not browned.
Avoid overbaking to keep the pita soft and pliable.
Remove the baked pitas with tongs and place them on a rack. Cover with a damp towel to keep them soft.
Covering with a damp towel prevents the pitas from drying out as they cool.
Repeat with the remaining discs. Once cool, cut in half and fill with your favorite ingredients.
Store any leftovers in an airtight bag to maintain freshness.
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