Monday, July 21, 2014

Whole Wheat Pita Bread


After mixing of ingredients, dough was quite wet and sticky.

After kneading for 8mins by hand -  More flour was added during kneading to prevent dough from sticking to the kneading surface.

After proofing for approx 1 hr in the oven, dough was double in size and still very sticky.

Dough was punched down to degas, divided into 8 portion and shaped into balls.

After the balls of dough rested for 20mins, start rolling dough into flatbread.

This is the best ones that I rolled out.

Preheat oven to 500 for 15mins.  Reduce to 450 before baking for 3 mins.  Dough puffed up nicely.



Recipe source:  The Fresh Loaf - Pita Bread

Ingredients that I used:

  • 1.5 cup unbleached white flour (Anita’s Organic), 1.5 cup whole wheat flour (Anita’s Organic), may be more for kneading
  • 1.5 tsp sea salt
  • 1 Tbsp honey
  • 2 tsp instant yeast
  • slightly more than 1.25 cup (between 1.25 and 1.5 cup) warm water (98f)
  • 2 Tbsp olive oil

Simple steps:   Mixed all ingredients until a ball is formed  --> Knead by hands for 8 to 10mins –-> Proof until double in size (60 to 90mins) –-> Punch down to degas –->  Divide the dough into 8 portions and shape into balls –-> Rest the dough for 20mins –-> During resting, preheat oven and baking stone to 500F, reduce to 450F when baking starts –> Roll out dough –> Bake for 3mins


  • Very good recipe.  Bread tasted great and is simple and easy to make.
  • Dough was really sticky.  I added almost <1/4 cup of flour during kneading to prevent it sticking too much on the countertop when kneading.
  • No problem getting them puffed up. I think the key is roll it out thin and preheat the baking stone.
  • The first one got some blisters because baking stone may be too hot.  But after that, every pieces turned out nicely.

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