Last night my youngest christened her newly renovated bedroom with a sleepover (long awaiting this daywith her newly renovated room). She has two days off from school so why not invite a bestie over and we’ll have a fun dinner and hangout. I wanted to make homemade pitas to stuff with turkey meatballs tonight, roasted purple potatoes with an avocado Chobani sauce for topping. This recipe is super easy and fairly full-proof.
These can be used for dipping into hummus or slice in half for sandwiches or dinner. And they are way cheaper than store-bought plus you know what is in them… benefit!
3 cups of whole wheat flour (I used King Arthur Whole Wheat)
1.5 teaspoon of yeast
1 teaspoon sea salt
2 tablespoons of honey (I used raw)
1 tablespoon + 1 teaspoon of olive oil
1 cup + 4 teaspoons of warm water (separated)
In your stand mixer with the hook attachment, blend the flour, yeast and salt. Then add the honey, olive oil and one cup of the warm water. Blend. If the dough is too dry, add one teaspoon at a time additional water until the dough comes together and attaches to the dough hook. Knead by hand or in the mixer for 6 minutes. Remove dough and spray the bowl with olive oil or baking spray. Add the dough back and cover with plastic wrap.
Now I have a double oven and always turn the lower oven on 375 degrees and place the dough in the upper oven. It creates a very low heat that helps the dough to rise. If you can’t do that, place it in a warm area. Let rise for one hour. The dough is tougher than let’s say a pizza dough but it is as you would expect it to be for a pita, if that makes sense.
Preheat your oven to 500 degrees with your pizza stone inside. Remove and divide the dough into 8 portions. Roll out to 6-8 inch round. Bake for 5 minutes. Remove and slice in half once cooled. Store in a tightly covered container.
— Knead to Cook