WHOLE WHEAT OIL-FREE PITA BREAD
These pitas are not only delicious, they are easy to make and adorably puffy. I typically use pitas to stuff as sandwiches but tonight they are going to be served plain as an accompaniment to a bean dish. What if your pitas don't puff? They will still taste great!
You can find the original recipe by Feasting At Home here.
In a minute you can learn how to properly measure flour in this video.
Who needs a gluten free diet? Watch this 5 minute video by Dr. Greger to learn about whether you need to avoid gluten: Gluten-Free Diets: Separating the Wheat from the Chat
Whole Wheat Oil-Free Pita Bread
Ingredients
One (1/4th oz) package of Fast Rise Yeast
1/2 teaspoon sugar
1/2 teaspoon ground Himalayan salt
1 and 1/4 cup whole wheat flour
1 and 1/4 cup white whole wheat flour
1 cup warm water (you want it at 120-130 degrees)
Instructions
Measure the flour by spooning it into measuring cups. (together my flours weighed 326 grams)
Mix all the dry ingredients in a glass bowl using a wooden spoon.
Added the water to the dry ingredients, combining using your hand. When mixed, fold a few times until well combined but do not overwork it. The dough will be wet and sticky.
Cover the dough bowl with 2 kitchen towels and place in a warm spot. Let it rest for 1 1/2 hours to 2 hours to allow it to double in size.
Preheat the oven to 500F degrees with a pizza stone on the bottom rack and no other racks above it.
Sprinkle flour onto a cutting board, empty the dough onto the cutting board, and fold in a small amount of flour from the cutting board to form a smooth dough.
Cut the dough into 8 pieces using a dough blade. Fold each piece onto itself a couple of times to form a ball and place them back on the floured cutting board. Cover with 2 kitchen towels for 15-25 minutes.
On a different floured surface, roll out 3 balls individually using a rolling pin to form 6-7 inch rounds. (I placed them on a rimless baking tray lined with parchment paper.) Let them rest for a few minutes before baking. While these are baking you can roll out another batch.
Transfer the pitas to the baking stone. (You can transfer each one individually to the baking stone but I slid the parchment paper directly onto the stone.)
Bake 3 1/2 minutes or so until they puff. Carefully turn the breads over and bake another 2 minutes.
Using a spatula (not tongs), carefully remove the pitas. Place several more pitas on the stone until all are cooked.
Immediately place the baked pitas in a towel-lined dish and cover to keep them warm until serving.
