Here’s a higher-fiber sandwich bread that’s just plain fun to eat: whole-wheat pita. Layer these with meat and cheese, stuff with chicken or tuna salad, or spread with peanut butter and jelly; this bread plays nicely with any ingredient you can think of!
1 hour
2 hours 30 minutes
8 large pitas
1 ¾ cups white whole wheat flour, organic preferred
1 ½ cups unbleached bread flour
1 ½ tsp salt
1 ½ tsp instant yeast
1 to 1 1/8 cups lukewarm water*
2 tablespoons orange juice
2 Tbsp olive oil
plain or herb/spice infused olive oil, to brush on finished pitas
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
Mixing:
Shaping:
Baking:
Note: Baking pitas on a hot stone produces a more reliable “ballooning” effect than baking them on a baking sheet. They’ll usually balloon when you use a baking sheet, but not always. It helps if your oven is 450°F; don’t let the temperature edge down below that.
Store pitas at room temperature in a bag or closed container.
© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website for other bakers’ comments on this recipe.
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