Pita
From
Flatbreads & Flavors
Cookbook
Page 181
Course: Breads
Flatbread
whole wheat bread
Photo by Zosia
Photos (3)
Zosia
Zosia
skdouglass
Reviews
2 reviews,
average rating 4.5 / 5
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This is my all-time favourite pita recipe. I've tried several others, and though I've picked up a few pointers from them on how to ensure formation of the pocket, I always return to this one.
It doesn't matter what combination of the recommended flours you use, these are always delicious and stay soft and pliable for days. My favourite combination is 2/3 whole wheat bread flour and 1/3 white bread flour. The recipe makes quite a bit but the dough can stay in the fridge and the pitas made as need... Read more
It doesn't matter what combination of the recommended flours you use, these are always delicious and stay soft and pliable for days. My favourite combination is 2/3 whole wheat bread flour and 1/3 white bread flour. The recipe makes quite a bit but the dough can stay in the fridge and the pitas made as need... Read more
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The 14-year old made this recipe for a class project: her first batch of bread ever. The first ones out of the over required testing and sampling - for quality control purposes, of course! They were perfect and so tasty that she lost her fear of the blazing hot oven and baked the last half of the batch herself.
We used all whole wheat flour and baked them on my virgin baking steel. Brushed with a little olive oil, sprinkled with zatar, wrapped around some feta - heaven!