Ingredients for Make Ahead Pita Bread
- 2 teaspoons active dry yeast
- Water
- 1 cup whole wheat flour
- All Purpose Flour
- 1 teaspoon salt
- 2 tablespoons olive oil
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How to Make Make Ahead Pita Bread
- In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 cup whole wheat flour to the yeast mixture. Stir until just combined.
- Gradually add 2 1/2 to 3 cups all-purpose flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 6-inch circle.
- Preheat oven to 450°F (232°C). If using, preheat your baking stone or quarry tiles in the oven for at least 30 minutes.
- Place pita rounds on a baking sheet or preheated baking stone, leaving some space between each one.
- Bake for 8-10 minutes, or until puffed and lightly browned. If using a baking sheet, you may need to bake for a minute or two longer.
- Remove from oven and let cool slightly before serving. Store leftovers in an airtight container or freeze for later use. To reheat frozen pitas, thaw and bake on a baking sheet at 350°F for 5-7 minutes.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
0g
Fat
1g
Carbs
7g
