While living in the city, I was definitely on some kind of mediterranean food kick this past semester and spent a lot of time at GRK and Rōti, so I needed to compensate by making some delicious pita bread of my own. This recipe ended up being a combination of a bunch of others that I found on the internet, but after giving it a try on my own and LOVING what I made, I just had to share it with you all!
I also just created a secondary instagram account for all things food, health & wellness, and fitness related: @happywithgabi
Whole Wheat Pita Bread
Yields: 12 pitas
Ingredients:
2 cups whole wheat flour 1 cup all purpose flour
1 packet active dry yeast 1 1/2 warm water
2 tbsp olive oil + honey to taste
In a large bowl, dissolve yeast in warm water.
Then add in olive oil and honey and mix together.
Slowly add whole wheat & all purpose flour to the bowl until everything has been mixed together and there are no remaining traces of flour. Knead the dough for about 2 minutes, then roll it into a ball.
Grab a piece of plastic wrap and lightly coat it in olive oil. Transfer the dough onto the plastic wrap and cover it entirely. Set aside for 1 hour to allow for dough to double.
Prep your surface by dusting some flour onto it so that the dough does not stick to your roller. Then unwrap your dough, place it onto your surface and cut it into 12 pieces. Roll each piece into a ball. Using your roller, flatten your dough ball to be about a 1/4 inch thick.
In this recipe, I made the pitas in a pan on my stovetop rather than bake them in an oven. Soooo, grab a pan, coat the pan with some olive oil and toss your flat pita onto it! Your pita will start to expand, form bubbles and pockets of air. After about a minute or two (keep your eye on it), flip the pita onto the other side and repeat. The pita should be golden brown on both sides! (Repeat for the rest)
On a personal note, once I took the pitas off the pan, I put them in a paper towel and absorbed the extra oils :)
Enjoy & reheat in a toaster oven / microwave as you please, or freeze for them to last longer!
xoxo Gabi