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HOMEMADE PITA BREAD RECIPE
Makes 8 servings
- 2 cups (9 ounces) all-purpose flour, plus more as needed
- 1/2 cup (2 3/4 ounces) whole wheat flour
- 1 cup lukewarm (95-100ºF) water
- 1 tablespoon honey
- 2 teaspoons active dry yeast
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
Whisk together all-purpose and whole wheat flours until evenly incorporated. Set aside.
Add lukewarm water to the KitchenAid Bowl of your Stand Mixer, fitted with the flat beater. Stir in honey, then sprinkle yeast evenly over top. Stir to combine. Add 1/2 cup of sifted flour mixture, then mix on low speed until all flour is incorporated (it will be a little chunky, that’s ok). Let sit in a warm location for 15 minutes or until frothy.
Add the remaining flour along with olive oil and salt and mix with the flat beater until mixture comes together in a shaggy dough. Replace the flat beater with the dough hook and knead on low speed for 5 to 7 minutes or until dough is smooth and pulls off the sides of the bowl (it will still stick to the bottom). Scrape onto a generously floured surface and knead in another 2-4 tablespoons of flour until dough comes together in a smooth, yet still slightly tacky ball.
Lightly coat the cleaned Glass Bowl with olive oil. Place dough in Glass Bowl, flipping to coat all sides with oil. Lightly cover with plastic wrap or a clean dish towel and let sit in a warm location until doubled in volume, about 1-2 hours.
Position the baking rack to the bottom 1/3 of your oven; preheat to 500ºF. Place a pizza stone or upside-down baking sheet onto the rack to preheat as well.
Turn the dough out onto a lightly floured surface and shape into a uniform log. Using a pastry cutter or a knife, cut the dough into 8 even portions. Shape each portion into a ball, then arrange on a lightly floured surface. Cover with a slightly damp dish towel and a layer of plastic wrap; keep the dough balls covered as you work.
Working with one pita at a time, lightly sprinkle the dough with flour and roll into a thin circle, approximately 1/4” thick. Carefully transfer to the hot pizza stone. Bake for 2 to 3 minutes, or until pita has bubbled and puffed and bottom is lightly golden brown, then carefully flip with tongs and bake for 1 to 2 minutes more. Bake slightly longer if you prefer a crispier pita.
Remove the pita from your Electric Double Oven Convection Range using tongs (be careful, the steam inside the pocket is very hot). Place the pita on a plate and immediately cover with a clean dish cloth. Let sit for a few minutes, then transfer to a zip-top freezer bag. This will keep the pita warm and soft while you bake the rest. Repeat with remaining dough balls.
Serve warm, or store in a zip-top freezer bag in the refrigerator for 2 to 3 days. You can also freeze fresh pita for later use.