Whole Wheat Pita Bread

Pita bread is a yeast leavened flatbread from the Mediterranean and Middle East. Yogurt is common in some flatbreads but is not used in pita generally. I found it helped produce a soft, elastic dough that was tender and slightly chewy. This Whole Wheat Pita Bread is perfect with your favorite Hummus and fresh Vegetables.

Whole Wheat Pita Bread

Ingredients:

4 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

171 GRAMS (1¼ CUPS) BREAD FLOUR, PLUS EXTRA FOR DUSTING

175 GRAMS (1¼ CUPS) WHOLE-WHEAT FLOUR

2¼ TEASPOONS INSTANT YEAST

2 TEASPOONS WHITE SUGAR

¾ CUP WARM WATER (100°F TO 110°F), PLUS MORE IF NEEDED

¼ CUP PLAIN WHOLE-MILK YOGURT

1 TEASPOON TABLE SALT

Directions:

Coat a medium bowl with 1 teaspoon of the oil; set aside. In the bowl of a stand mixer fitted with the dough hook, add both flours, the yeast and sugar. Mix on low until combined, about 5 seconds. Add the water, yogurt and 2 tablespoons of the oil. Mix on low until a smooth ball forms, about 3 minutes. Feel the dough; it should be slightly sticky. If not, add water 1½ teaspoons at a time (no more than 2 tablespoons total), mixing after each addition, until slightly sticky. Let rest in the mixer bowl for 5 minutes.

Add the salt and knead on low until smooth and pliable, 10 minutes. Transfer to the prepared bowl, forming it into a ball and turning to coat with oil. Cover with plastic wrap and let rise in a warm, draft-free area until well risen but not quite doubled in volume, 1 hour.

Dust a rimmed baking sheet evenly with bread flour. Transfer the dough to the counter. Using a dough scraper or bench knife, divide the dough into 11 pieces (about 2 ounces each). Form each into a tight ball and place on the prepared baking sheet. Brush each ball with ½ teaspoon of the remaining oil, then cover with a damp kitchen towel. Let rise in a warm, draft-free area until well risen but not quite doubled, 30 to 60 minutes. Meanwhile, heat the oven to 500°F with a baking steel or stone on the upper-middle rack.

Lightly dust two rimmed baking sheets with bread flour and lightly dust the counter. Place a dough ball on the counter; use a lightly floured rolling pin to roll the ball into a round ⅛ inch thick and 5½ inches in diameter. Set on one of the prepared baking sheets. Repeat with the remaining dough balls, placing them in a single layer on the baking sheets.

Lightly dust a peel with bread flour, then place 2 dough rounds on the peel. Working quickly, open the oven and slide the rounds onto the baking steel. Immediately close the door. Bake until the breads have puffed and are light golden brown, about 3 minutes. Using the peel, remove the breads from the oven. Transfer to a wire rack and cover with a dry kitchen towel. Repeat with the remaining dough rounds. Serve warm or room temperature.