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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A pizza stone yields puffier bread. If you don't have one, use the back of a heavy jelly roll pan to bake these. After it has risen, you can keep the dough refrigerated for three days. Ingredients:
1/2 teaspoon dry yeast |
1 1/4 cups warm water (100° to 110°) |
1 1/4 cups whole wheat flour, divided |
1 1/2 teaspoons fine sea salt |
1/2 teaspoon olive oil |
1 3/4 cups bread flour |
cooking spray |
Directions:
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add 1 cup whole wheat flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly).
2. Stir in salt and oil. Lightly spoon bread flour into dry measuring cups; level with a knife. Add bread flour, stirring with a spoon. Turn dough out onto a lightly floured surface. Knead 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 tacky). Coat the inside of a large zip-top plastic bag with cooking spray; add dough. Seal and refrigerate 12 hours or overnight.
3. Place pizza stone on the bottom rack in oven. Preheat oven to 500°.
4. Turn dough out onto lightly floured surface; shape into 12-inch log. Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Cover; let rest 1 hour.
5. Roll each ball into a 6-inch circle. Place 3 circles on pizza stone. Bake at 500° for 5 minutes. Transfer pitas to top rack; bake an additional 2 minutes. Cool on a wire rack. Repeat with remaining dough.
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