Fresh Whole-Wheat Pitas
Fresh Whole-Wheat Pitas recipe
Cooking Light, March 2009
These were bland. I’m not sure if I put in the right amount of salt. I think I did, but they were really bland and needed more.
The dough was easy to make and proof. It was a little on the sticky side even after proofing so I had to use quite a bit of bench flour to keep them from sticking to the rolling pin.
I had never tried or used Greek yogurt before. If you haven’t tried it, it’s thick like sour cream and kind of has a tang like sour cream. To me, it was like mixing yogurt cheese with sour cream. It had a thick consistency of yogurt cheese with the tang of sour cream. Note to self, make sure the container isn’t open when you drop it on the floor! O M G that stuff flew EVERYWHERE and I didn’t realize how much came out until this morning. I thought I had cleaned it up last night after it happened, but this morning I saw white spots all over the counter.
The swelled up REALLY PUFFY! I was surprised! I may have over cooked them as they didn’t really deflate much after they cooled. I wrapped them in a clean tea towel to try and soften them up. I wanted to try this recipe when I saw it in the magazine and thought the souvlaki recipe would be a good reason to make them.
We wound up using the flatbread dough recipe for the sandwiches. Pita bread just seems to fall apart when I make a sandwich with them. Next time, I may just make 4 rounds and roll them out slightly thicker so they don’t crumble when I fill them with fixings. I froze most of them and left a few in the fridge to have with some tuna salad or as a side with the left over soulaki for lunch.
Measuring cups and spoons
Whisk
Large mixing bowl
Rolling pin
Sheet pan
Fresh Whole-Wheat Pitas
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 3/4 ounces white whole-wheat flour (about 1 cup) -- divided
- 2 tablespoons 2% Greek-style yogurt (such as Fage)
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
- olive oil cooking spray
Instructions
- 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. - Position the oven rack on the lowest shelf.
- Preheat the oven to 500°.
- 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.
