Pita bread looks daunting, but it’s probably one of the easiest breads for new bread makers to try because there’s nearly instant gratification, and even if it doesn’t puff, you have a delicious flatbread to use for gyros, wraps, or individual pizzas. Everyone wins with pita bread.
I hand roll much of my dough, but with pita bread, I will admit to letting my bread machine do most of the work. I add my ingredients, wet then dry, and let the dough cycle run while I do something else. I will include both the hand mixing method and the bread machine instructions below.
This is a total aside before we get to the recipe, but I would not recommend blogging about food while hungry. Looking at my pictures and thinking about a warm fresh-out-of-the-oven pita has my stomach grumbling and there’s still an hour and a half until I meet some girlfriends for lunch. This probably explains the shorter than normal post too… more rambling next week!
Wheat Pita Bread
- 3 cups whole wheat flour
- 1 1/2 tsp yeast
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 2 tbsp honey
- 1 tbsp olive oil
- 1 1/4 cups warm water
- Bread Machine: Place all ingredients in your bread machine, wet first, then dry, and run the dough setting. Then continue with step 3. By hand or stand mixer: If you do not have a bread machine. you’ll want to mix all ingredients together in a bowl until a shaggy dough forms, then knead for a few minutes on a lightly floured surface until you get a soft, pliable, but not sticky dough. This can be done either by hand or using a stand mixer.
- Let the dough rise, covered, in a warm spot for about an hour.
- Take your bread dough from the mixer (or your bowl) and transfer it to a lightly floured surface. Split it into 8 equal parts. Roll out however many fit on your baking stone or cookie sheet and let rise on a piece of parchment paper while you preheat your oven to 500, with the baking stone or cookie sheet inside.
- Sprinkle the pita rounds lightly with some water, slide the parchment paper and pitas onto the stone or cookie sheet and bake for 5-7 minutes until the pitas have puffed and are lightly golden. If you choose not to use the parchment because you have a baking stone, just make sure you can move the pitas easily for transfer from your rolling surface to your baking surface.
- Bake pitas in batches, rolling and sprinkling with water just before baking.
- Once cool enough to handle, stuff with your falafel or filling of choice and enjoy!