This whole wheat pita bread also called Arab bread is ideal for sandwiches of all kinds. If you have a meeting with friends, a barbecue, a simple family meal or something delicious for snack or breakfast always comes in handy.
It is a bread without crumb that you can eat it as is or toast it. It can be combined with countless fillings, it really is an exquisite bread, one of my favorites because it is super light, very rich, and simple to make.
Can be make a good amount, freeze them and have it whenever you need.
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INGREDIENTS
- Whole wheat flour 500 g / 17,63 oz / 4 ¼ cup
- Water 450 ml / 2 ¼ cup
- Olive oil 30 ml / 3 ¼ tbsp
- Dry instant yeast 8 g / 0.28 oz / 1 ¾ tsp / Fresh Yeast 25 g / 0.88 oz
- Salt 8 g / 0.35 oz / 2 tsp
INSTRUCTIONS
- In a bowl place the flour, salt, yeast, olive oil, and water. Form an uniform dough. Cover and let rest for an hour.
- Form small dough balls of approximately 60-80 grams each. This will depend on the size of pita bread you want. Cover and let rest for 10-15 minutes.
- Crush the ball of dough with the fingers, stretch with a rolling pin, giving the dough a round and fine shape (avoid folds and creases because the bread will not inflate). Place in a baking sheet.
- Bake in a strong oven (662 °F) for about 5-7 minutes. Or until you notice that the bread is inflated. Do not toast too much or it will be hard and crunchy.
NOTES
- Do not add all the water. If the dough is too dry, complete with the remaining water.
- Avoid creases when stretching the dough.
- Stack the pita bread to retain its moisture.
- It can be frozen (3 months).
- Store in a food-safe plastic bag.
