Slow-Rise White Whole Wheat Pita

Recipe Description:

I am in love with white whole wheat flour. I use it in place of hard red wheat. The kids enjoy it! I started making pita while in pastry school, and I really enjoy eating them better than store-bought. On a side note, make sure your skillet is piping hot in order to get the bread to puff up.

Prep Time: 8 Hours and 10 Minutes

Cook Time: 20 Minutes

Servings: 10

Difficulty: Moderate

Recipe Ingredients:

16 oz (1 lb.) white whole wheat flour

2 t sea salt

1/2 t dry active yeast

2 T olive oil

10.4 oz tepid, filtered water

Recipe Instructions:

In a mixing bowl, add whole wheat flour, salt, yeast, olive oil, and water.

Knead for 7 minutes unitl it forms a tight ball.

Let rise over 6-8 hours (or over night), or until it has doubled.

Divide dough into 2.5 oz balls, this recipe should give you 10.

Let it rest for 10 minute, cover with a damp towel.

Flaten dough balls, cover again, and rest for another 10 minutes.

In the meantime, heat a cast iron skillet until it starts to smoke.

Roll dough to a quarter inch.

Place each pita on the hot skillet, cook until bread puffs in the center.

Flip over to cook on the other side.

Remove and place on a rack to cool.

Author: Dea

Wife and Mom of four children. Studied Baking and Pastry at Le Cordon Bleu, graduating in 2010. I enjoy experimenting in my kitchen. View all posts by Dea

2 thoughts on “Slow-Rise White Whole Wheat Pita”

Would this work with other whole wheat flour too? I never heard of doing it in a skillet. Brilliant!

You can use regular whole wheat flour. The idea of the skillet isn’t my idea, it came from the book Bread Bible. I have been studying those recipes to make them healthier.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Dea

2 thoughts on “Slow-Rise White Whole Wheat Pita”

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