I’ve spent the last few weeks in front of a computer rather than an oven and I have to say it feels unnatural. I’ve gotten so used to testing (and tasting) recipes that I’ve decided I have to split my time between the two to feel at peace again. To be honest pita is not at all a Colombian bread, but my partner just got back from Israel so Pita’s been on my mind lately. Once again I like the idea of baking with whole grains so here’s a recipe that should make healthy, fluffy, ballooned pita every time! (This isn’t my recipe by the way it’s borrowed from King Arthur Flour Whole Grain Baking):
1.75 cups(7 ounces) whole wheat flour
1.5 cups (6 3/8 ounces) bread flour
1.5 teaspoons salt
1.5 teaspoons yeast
1.25 cups (10 ounces) warm water
2 Tablespoons (7/8 ounces) olive oil
Mix all of the ingredients until you have a soft dough that feels tacky to the touch. Cover and let rise until doubled.
Place a baking stone in your oven and heat it to 450F. After the dough has risen divide it into two on a floured surface. Divide the two halves into 4 equal portions to form rough balls. Let the dough balls rest 10 minutes (this will allow the gluten to relax and make the balls easier to roll out).
Using a rolling pin roll each ball into a circle about 6 inches in diameter and less than 1/4 inch thick. Load the pitas onto the baking stone 2 at a time and bake for 3-4 minutes until they go into a full balloon. Turn them over once to assure even coloring on each side. Remove them and place on a kitchen towel. Enjoy!