Ingredients
Ingredients
- 2 ¼ t sp instant yeast
- 1 tbsp honey
- 1 ¼ cups warm water
- 1 ½ cups bread flour
- 1 ½ cups Whole Wheat Flour
- ¼ cup olive oil extra-virgin
- 1 tsp salt
- cornmeal
Servings: serving
Instructions
- In the bowl combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
- Return the bowl add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead until the dough is smooth and elastic. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour.
- Place an oven rack in the middle position and preheat to 500˚ F.
- Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet loosely cover with clean kitchen towels.
- Transfer 4 pitas, 1 at a time, onto the baking surface. Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely.
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