Whole Wheat Pitas
Posted by orutherfurd Wed, Feb 02, 2011 04:38 PM · 4 stars based on 1 review
Pitas are surprisingly easy to make and absolutely delicious.
Total Formula
1.618 kg total (179.73% hydration)
- whole wheat flour 902 g (100.22%)
- water 680 g (75.56%)
- salt 18 g (2%)
- olive oil 13 g (1.44%)
- instant yeast 4.6 g (.51%)
Sponge
- 451 g whole wheat flour (100%)
- 680 g water (151.2%)
- 4.6 g instant yeast (1.03%)
- Total 1.136 kg
Mix all ingredients together, stir for a minute or two, then cover and let sit for an hour or so.
Final Dough
- 451 g whole wheat flour (100%)
- 1.136 kg Sponge
- 13 g olive oil (2.87%)
- 18 g salt (4.06%)
- Total 1.618 kg
Mix all ingredients together and knead until dough is well developments (8-10 minutes by hand).
Let rise until doubled in volume (2.5 hours). At this point, you can gently degas any or all of the dough and keep it in the fridge for up to 5 days. Keep in mind the dough will rise in the fridge.
Preheat oven to 450°F.
Divide into 100g pieces, lightly shape into balls, cover and let relax for 10 minutes. On a lightly floured surface, roll out into 7" or 8" circles. Bake for 3 minutes on preheated pizza stone. The pita should fully inflate, like a balloon, but don't worry if it doesn't. I find baking two at a time is a good rate -- by the time the ones baking are ready, I've got 2 more ready to go in.
Wrap loosely in a kitchen towel to keep warm while you bake the others, but eat as soon as possible!