Homemade pita really isn’t as hard as you may think. Plus, when you make them from scratch you can control the type of flour that you use. I have a grain mill and grind fresh whole wheat berries for the wheat flour in this recipe, but store-bought flour works well too, just make sure it’s as fresh as you can get for better flavor. Once ground, the oils in the wheat germ tend to go rancid fairly quickly. I use my bread machine to make the dough so it’s nearly hands-free.
For the Dough:
- 1 1/3 cups warm water (80 degrees F)
- 8 tsp olive oil
- 4 tsp sugar
- 1 1/4 tsp salt
- 2 cups bread flour
- 1 1/3 cups whole wheat flour
- 2 1/2 tsp active dry yeast
- Combine all ingredients in the order listed to the bread machine pan. If not using a bread machine to mix and knead the dough, combine the dry ingredients and mix thoroughly, then add the oil and water and knead until a smooth dough forms, then let rise in a warm place for an hour.
- Place the dough on a lightly floured surface. Divide the dough into 10 pieces and shape each piece into a smooth ball.
- Place 5 balls on a large baking sheet. Place the remaining dough balls on another baking sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
- Bake at 500 degrees F for 5 minutes until puffed and tops begin to brown.
- Allow to cool, then cut each half to form 2 pockets.
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