As promised, I made my own pitas! They are 100% whole wheat and they tasta a bit wheat-y, but I added just a touch of honey to the dough and they are divine. In my opinion they are 100 times better than any store-bought pitas I have ever tried
I should warn you that I’m not an expert bread baker, but here’s my recipe and procedure:
Pre-ferment:
- 1/2 cup whole wheat flour
- 1/2 cup water
- 1/5 tsp instant yeast
Mix together, cover and let sit in a warm place 12 – 16 hours. When you next see this mixture it should be all bubbly.
Dough:
- Pre-ferment
- 3/4 cup flour
- salt
- 1/2 tsp honey
Add all remaining ingredients to pre-ferment, starting with only about 1/2 cup of flour. At this point, it’s hard to explain because I basically just threw the other 1/4 cup of flour on the counter and incorporated it into the dough as I kneaded it.
Divide dough into 4 even balls (~75 grams each)
Roll out each ball into a circle about 1/8 inch thick, brushing both sides with flour to prevent sticking.
Cover with a dishcloth and let rise about 30 minutes. They only puff up a little bit but don’t worry!
Preheat oven to 500*F. Yes, it needs to be hot.
Right before you bake them, flip the circles over onto your pan. I’m not sure how this helps but I was afraid not to do it!
Bake at 500*F for 5 minutes. When you take your pitas out of the oven they will be all puffed up, like this:
This is a good thing – it means the pocket has formed 
I then placed them between two dish towels to cool so that they would be nice and soft when I’m ready to eat them.
Finally, here’s the final product that I ate for my evening snack, with carrot sticks and hummus:
I’ll probably have another small snack right before bed too because I think I sleep better with a small amount of food in my stomach. I’ll try to remember to post that with breakfast
