Though pita bread is made throughout the Middle East, we have come to identify it with Greece. When baking, it puffs up like a small balloon and then deflates when removed from the oven. This version has a bit of whole-wheat flour in it for extra nuttiness and added flavor. Make a batch or two ahead and freeze some to use later; these pita reheat easily. Try these filled with strips of roasted Mustard and Lemon Chicken (page 92) and topped with a dollop of Greek yogurt.
Recipe information
Yield
makes 12 pita breads
Ingredients
Preparation
Step 1
Place 1/2 cup of the water in a small bowl and stir in the honey to dissolve. Sprinkle the yeast over the top and stir until the yeast is dissolved. Let stand until foamy, about 5 minutes.
Step 2
In a stand mixer fitted with the dough hook, mix the flours, salt, and the 3 tablespoons olive oil together. With the mixer on low speed, add the yeast mixture, then gradually add the remaining 1 1/2 cups water and mix until the flour is completely integrated. Knead dough on a lightly floured board for about 5 minutes, or until smooth, elastic, and no longer sticky, dusting with flour as needed. Place the dough in an oiled bowl and oil the top of the dough lightly, then turn the dough to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Step 3
Prepare a very hot fire (500°F) in a wood-fired oven or cooker, or prepare a hot indirect fire in a wood-fired grill. If using a conventional oven, place the oven rack in the lowest position.
Step 4
Turn the dough out on a lightly floured board and knead to remove the air bubbles. Roll into a log and divide the dough evenly into 12 pieces. Form each piece of dough into a ball, and then use a rolling pin to flatten into disks about 1/4 inch thick and 6 inches in diameter. Place the disks on a lightly greased baking sheet and let rise, uncovered, until almost doubled in thickness, 30 to 45 minutes.
Step 5
Bake on the baking sheet or grill over indirect heat until puffed and lightly golden, 5 to 10 minutes. Remove from the heat and let cool on wire racks for 5 minutes.
Step 6
Cut each pita into a half circle and separate on the cut line with a fork to create a pocket.
