Whole Wheat Pitas

 

 

2-1/4 tsp. instant yeast

1 tbsp. honey

1-1/4 cups warm water, divided

1-1/2 cups each bread flour, divided; whole wheat flour, divided

1/4 cup olive oil

2 tsp. salt

 

        Place oven rack in middle of oven and heat to 500ºF (270ºC).  In bowl of a stand mixer, combine yeast, honey and 1/2 cup warm water.  Stir gently to blend.  Whisk in 1/4 cup each bread flour and whole wheat flour until mixture is smooth.  Cover loosely with Saran® wrap and set aside until doubled in bulk and foamy, about 45 minutes.  Remove plastic wrap and return bowl to stand mixer.  Using dough hook to mix, add remaining 3/4 cup water, 1-1/4 cups bread flour, 1-1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until dough is smooth and elastic, about 8 minutes.  Doing this, add more flour if, after 2 minutes' mixing, dough sticks to sides of bowl and not hook.  Transfer ball of dough to a lightly oiled bowl, turning once to coat.  Cover again, loosely, with Saran® wrap and allow to rise 1 hour or until doubled in bulk. Once dough has risen, transfer to a lightly-floured work surface.  Punch down dough and divide into 8 equal pieces.  Form each into a ball, flatten a bit, then use a rolling pin to roll it into a 7" round.  Transfer rounds to a baking sheet or other work surface sprinkled with cornmeal.  Once all rounds are done, loosely cover with a clean kitchen towel and let rise 30 minutes, until puffy.  Transfer 2 pitas, 1 at a time, (4 if you're a good multi-tasker) onto baking surface.  Either use a baking stone or put pitas directly onto rack.  Bake 2 minutes, until puffed and golden.  Using tongs, flip over and bake 1 more minute.  Transfer to a cooling rack and let cool completely.  Repeat with remaining pitas.  Makes 8 servings.
_____________________