Whole Wheat Pita Bread

May 20, 2010 in breads by amanda

I have a problem. A hummus problem. I was able to ignore the problem for awhile because who really wants to spend $4 on a tiny container of the stuff. But then my husband got me a membership to Sam’s and now I have access to tubs of hummus the size of my head for 5 bucks!  I put it on everything: sandwiches, salads, veggies, and the obvious pita bread.

Pita bread is so perfect with hummus. Something about how the bread tears apart makes for the best dipping. Plus you can make pita chips! Normally I go for white pita bread when I make it but I decided to give a whole wheat version a try and it came out perfect. The storebought whole wheat pita bread seems to have a little extra chew that isn’t always pleasant but these didn’t have that at all. They were just the right amount of chewiness.

Whole Wheat Pita Bread

Ingredients
  • 1 tablespoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup plus 2 tablespoons warm water (100° to 110°)
  • 10 ounce bread flour (about 2 1/4 cups)
  • 4.75 ounces white whole-wheat flour (about 1 cup), divided
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • Olive oil cooking spray
Instructions
  1. Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3 ounces (about 3/4 cup) whole-wheat flour, yogurt, oil, and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
  2. Position the oven rack on the lowest shelf. Preheat the oven to 500°.
  3. Divide dough into 8 portions. Working with one portion at a time, gently roll each portion into a 5 1/2-inch circle. Place 4 dough circles on each of 2 baking sheets heavily coated with cooking spray. Bake, 1 sheet at a time, at 500° for 8 minutes or until puffed and browned. Cool on a wire rack.


from Cooking Light

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