Like with any homemade bread, nothing beats making your own. When it comes to pita bread, there are two kinds. There’s the flat, thin kind, and then there’s the thick, fluffy kind. My experience eating at any restaurant that serves pita is that each restaurant will have either or — it’s always a surprise. The one that I’m sharing here is the one I much more prefer, and that would be the thick, soft, pillowy kind. This is perfect for simply dipping into hummus or baba ganoush and making a meal out of that. This is also great for slicing open into a pita pocket, and filling with whatever your heart desires (falafel, vegan shawarma, grilled vegetables, etc.)
- 280g (about 2 cups) all purpose (white spelt or white wheat) flour
- 140g (about 1 cup) whole grain (whole spelt or whole wheat) flour
- 1 1/2 tsp. (about 9g) instant dry active yeast
- 1 tsp. sea salt or pink rock salt
- 2 tsp. coconut sugar
- 2 tbsp. (30 ml) extra virgin olive oil
- 225ml (about 1 cup) warm water (about 50°C)
- In a large bowl, add the dry ingredients (flours, yeast, salt, & sugar) and mix to combine.
- Add the oil and water, and use a spoon to briefly mix the dough together.
- Remove the spoon and get ready to knead the dough. Transfer the dough onto a floured surface, and using your hands, knead the dough for a couple of minutes until a soft, stretchy dough is formed. This usually takes about 8-10 minutes. I recommend not kneading less than that in order for the gluten to really develop.
- Transfer the dough back into the bowl, and cover the bowl with a damp tea towel. Allow this to rest in room temperature for at least 1 hour or up to 3 hours. If your room temperature is cold, keep the bowl in a warmer area. (Tip: Placing the dough into an oven with the oven light on but oven turned off will generate some warmth, making this a great option in colder climate).
- After the dough is done rising, remove the dough from the bowl and transfer it back onto your countertop. Equally divide the dough into 8 pieces.
- Pre-heat the oven to 230°C (450°F).
- Flatten each ball out into round pitas of about 2 cm thickness. Brush some oil onto one side of each of the pitas, and transfer them oil-side down onto a baking tray. Brush the topside of each of the pitas with some more oil. Using the same damp towel, cover the tray with all the pitas. Allow them to rise for another 15 - 20 minutes while the oven is pre-heating.
- Once the oven is ready, transfer the pitas into the oven and bake for 4 minutes on one side. Remove from oven, flip the pitas, and place them back into the oven for another 3 to 5 minutes or until puffy. Do not over bake them or they will lose their softness. Therefore, I recommend checking after the 3 minute mark to see if they need another minute or two, or not. Serve warm!
• I highly recommend baking and consuming these pitas fresh. If you will not be serving all the pitas, an option is to leave the dough in an airtight container in the fridge (up to and no more than 3 days) and baking them fresh when you will want to consume the remainder.
Can you fully whole grain flour or fully white flour?
Although I have not yet made a fully whole grain version of this bread, according to my knowledge, you absolutely can. I do find that combining the two works best. As for fully white flour, absolutely. If doing fully whole grain, I would increase the water content slightly as whole grain flour absorbs more water.