Whole Wheat Pita Bread

How to Make It

Preheat the oven to 260°C

Sift together 240 grams of flour and the yeast in a mixing bowl.

Add the warm water and salt, then mix well.

Gradually add the remaining flour until the dough starts to clean the sides of the bowl. You might not need all the flour.

Knead the dough for 4-5 minutes until it becomes smooth and elastic. You can add herbs or spices during this step if desired, but do not over-knead.

Divide the dough into 8 to 10 equal balls.
On a floured surface, roll each ball into a 12-15 cm circle, about 6 mm thick.

Sprinkle flour on both sides to prevent sticking.

Place the circles on a non-stick baking sheet and let them rise for 30 minutes, or until slightly raised.

Just before baking, flip each pita over.
Bake on the bottom rack of the oven for 5 minutes to help them puff up.

When the pitas come out of the oven, they will be hard but will soften as they cool. Store them while still warm in plastic bags or an airtight container.

Cut the pitas in half crosswise and stuff them with your favorite fillings like beans and rice, taco fixings, thick stews, or curries.

Pitas can be reheated in a 175°C (350°F) oven or in the microwave.