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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.3
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 440.2 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.7 g

View full nutritional breakdown of Whole Wheat Pita calories by ingredient
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Whole Wheat Pita

Submitted by: SULABLUE

Introduction

Homemade whole wheat pita bread. This recipe is not for the faint of heart or the inexperienced baker. Homemade whole wheat pita bread. This recipe is not for the faint of heart or the inexperienced baker.
Number of Servings: 8

Ingredients

    SOAKER
    1 3/4 (227 g) Stone Ground Whole Wheat Flour
    1/2 t (4g) salt
    3/4 C (170g) water, preferably filtered.

    BIGA
    1 3/4 (227 g) Stone Ground Whole Wheat Flour
    1/4 t (1g) instant yeast
    3/4 C (170g) water, preferably filtered.

    FINAL DOUGH
    Use all of Soaker
    Use all of Biga
    3/4C + 2 T (113g) Whole Wheat Flour
    5/8t (5g) salt
    2 1/4t (7g) Instant yeast
    1 1/2T (28g) Honey
    1 T (14g) Olive Oil

Directions

Mix all soaker ingredients. Cover with plastic wrap and leave on the counter for 12-24 hours. If it will be lnger, place in fridge and remove 2 hours before use.

Mix all biga ingredients together. Knead fr 2 mins. Let dough rest 5 mins, then knead again with wet hands for 1 min.

Cover biga with plastic wrap and refrigerate for at least 8 hours, or up to 3 days. Remove from fridge at least 2 hours before baking.

FINAL DOUGH
Chop unchilled soaker and biga into 12 pieces each with a pastry scraper. Sprinkle some of the flour from the final dough measure to keep them from making a lump.

Combine soaker, biga, and all ingredients except the extra flour. Knead for about 2 mins. Dough should be soft and sticky.

Dust work surface with flour. Roll dough in flour to coat. Knead by hand fr 1 min, incorporating as little of extra flour as needed to make the dough tacky but not sticky. Allow to rest for 5 mins. Knead for 1 min longer or until dough passes windowpane test.

Form dough into ball and place it in an oiled bowl. Roll dough to coat. Cover loosely with plastic wrap and let rise until 1 1/2 times original size - about 45-60 mins.

Remove dough to a lightly floured work surface. Divide into 8 pieces and form each into a tight ball. Place balls on a sheet pan lined with parchment paper and cover loosely with plastic wrap. Allow to rise to 1 1/2 times original size - about 45-60 mins.

Preheat oven as high as it will go, and preheat baking stone while dough goes through its second rise.

Roll dough disk to 1/4 inch thick/8 inches in diameter. Cover and allow to rest about 15 mins.

Bake directly on baking stone for 1-2 mins until puffed but remove before it forms a crust on top or it will not deflate when it cools. When puffed, bake about another 20 seconds and then removed.

Bake each pita individually.

Serving Size: Makes 8 pitas

Number of Servings: 8

Recipe submitted by SparkPeople user SULABLUE.





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