Pita is a Greek term meaning "flat". A round, two-layered flatbread with an air-filled pocket in the middle, which can be enjoyed plain or stuffed for a satisfying meal. The pocket is convenient to hold foods (meats, vegetables, salads, various cheese and toppings) for building hearty sandwiches. Also, the pita can be cut into wedges, toasted and slathered with spreads or used as a scoop for dips and sauces. Perfect as an appetizer for a party and sure to please your guests.
It is very easy to make pita bread at home commonly done with whole wheat flour. Now, even prepared with multi-grain flour, almond flour or corn flour. They can be steamed, grilled, fried and baked. The latter method delivering the best flavour. When the bread is baked at a high temperature, the dough expands rapidly with the steam separating the two layers and creating a hollow centre that is filled with air. Thus, when the pita is cut into half, it yields two crescent-shaped pockets. Popular throughout the world, pita bread forms an integral part in many cultures. Often paired with traditional dishes like souvlaki, falafel, shawarma, gyros, kebabs, hummus and tzatziki.
Gluten is the stretchy, sticky protein that is formed when flour and water is mixed together. It gives structure to yeast-raised doughs. The germ and bran in whole wheat flour inhibits gluten development. Hence, all-purpose flour is used in combination with whole wheat flour to achieve soft, puffed-up pita. Alternatively, vital wheat gluten can be used in combination with whole wheat flour to enhance its elasticity thereby omitting the addition of all-purpose flour for totally healthy pita. For a softer texture, oil can be added to the dough preventing the pita from drying out and getting stale.
It is very easy to make pita bread at home commonly done with whole wheat flour. Now, even prepared with multi-grain flour, almond flour or corn flour. They can be steamed, grilled, fried and baked. The latter method delivering the best flavour. When the bread is baked at a high temperature, the dough expands rapidly with the steam separating the two layers and creating a hollow centre that is filled with air. Thus, when the pita is cut into half, it yields two crescent-shaped pockets. Popular throughout the world, pita bread forms an integral part in many cultures. Often paired with traditional dishes like souvlaki, falafel, shawarma, gyros, kebabs, hummus and tzatziki.
Gluten is the stretchy, sticky protein that is formed when flour and water is mixed together. It gives structure to yeast-raised doughs. The germ and bran in whole wheat flour inhibits gluten development. Hence, all-purpose flour is used in combination with whole wheat flour to achieve soft, puffed-up pita. Alternatively, vital wheat gluten can be used in combination with whole wheat flour to enhance its elasticity thereby omitting the addition of all-purpose flour for totally healthy pita. For a softer texture, oil can be added to the dough preventing the pita from drying out and getting stale.
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Homemade Whole Wheat Pita Bread
(Yields 8)
Ingredients:
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 1/4 teaspoons dry yeast
1 teaspoon sugar
1 1/2 cups lukewarm water
1 teaspoon salt
Method:
In a bowl, add lukewarm water with yeast and sugar. Stir and set aside for the yeast to foam and froth, around 5 minutes.
Add the whole wheat flour, all-purpose flour and salt to the yeast mixture. Mix to form a dough. Knead well into a soft, smooth dough. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until double in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Divide into 8 equal smooth balls with no seams. Cover and let stand for 10 minutes.
Preheat oven to 425 F or 218 C.
Place a baking sheet or pizza stone in the oven to heat for 10 minutes.
On a lightly floured surface, roll out each ball into a 5-inch circle. Set aside for 5 minutes on a baking sheet or two.
Transfer discs in batches onto the hot baking sheet or pizza stone and bake for 5 to 6 minutes until puffed and cooked. Do not bake for too long or pita will crisp up.
Cool pita bread on a rack for few minutes. Wrap in a kitchen towel to keep them soft.
Note:
(Yields 8)
Ingredients:
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 1/4 teaspoons dry yeast
1 teaspoon sugar
1 1/2 cups lukewarm water
1 teaspoon salt
Method:
In a bowl, add lukewarm water with yeast and sugar. Stir and set aside for the yeast to foam and froth, around 5 minutes.
Add the whole wheat flour, all-purpose flour and salt to the yeast mixture. Mix to form a dough. Knead well into a soft, smooth dough. It should spring back when pressed with two fingers. Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until double in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Divide into 8 equal smooth balls with no seams. Cover and let stand for 10 minutes.
Preheat oven to 425 F or 218 C.
Place a baking sheet or pizza stone in the oven to heat for 10 minutes.
On a lightly floured surface, roll out each ball into a 5-inch circle. Set aside for 5 minutes on a baking sheet or two.
Transfer discs in batches onto the hot baking sheet or pizza stone and bake for 5 to 6 minutes until puffed and cooked. Do not bake for too long or pita will crisp up.
Cool pita bread on a rack for few minutes. Wrap in a kitchen towel to keep them soft.
Note:
- To make garlic pita, add 1 teaspoon garlic powder when mixing to form a dough.
- For a softer texture, 1 tablespoon extra-virgin olive oil can be used while kneading. Reduce the amount of water accordingly.
- Whole wheat pita without all-purpose flour can be prepared with the addition of vital wheat gluten. Use 1 1/2 teaspoons vital wheat gluten for every 1 cup of whole wheat flour. It is added to low gluten flour like wheat flour to enhance the bread volume and improve elasticity.
- Vital wheat gluten is available at Bulk Barn, Canada.
