Homemade Pita

So of course, to go along with my hummus, I needed pita! A few weeks ago Ashlee blogged about making pita and I was intrigued! Never in my life would I have thought to make my own pita. Usually I just buy wheat pitas in the grocery store. I'm one of those people who is scared of yeast. After finding such detailed instructions here, I knew I had to try it, especially since Ashlee supplied my tahini to make hummus.

But then, Ashlee blogged a sort of different recipe using more whole wheat flour and brown sugar. I always need to use the best recipe I know of, so I decided to use Ashlee's recipe with the assistance of The Fresh Loaf's instructions.

In the end, it was sort of simple, but my pita didn't puff up. Still, they taste great and are an awesome compliment to my homemade hummus! I think in the future I'll save making homemade pita for special occassions - my kitchen's a mess!

HOMEMADE PITA

Source: The Fresh Loaf and Ashlee

2 cups whole wheat flour

1/2 cup unbleached all-purpose flour (plus more for rolling)

1 packet Rapid Rise yeast

1 tsp salt

2 Tbsp packed light brown sugar

1 Tbsp EVOO

1 cup warm water

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1. In your stand mixer bowl, mix the dry ingredients, including your rapid rise yeast.

2. In your stand mixer bowl, add EVOO and warm water to your dry ingredients and stir with a wooden spoon until a ball forms. If all of the flour won't stick, add just a bit more water.

3. Fit your stand mixer with the dough hook. Kneed on low-speed for 10 minutes.

4. Prepare a large bowl by lightly greasing with oil (this is where your handy Misto sprayer comes in).

5. After the dough is done kneeding, transfer your dough ball to the oiled bowl. Roll the dough ball all around until it's lightly greased on all sides. Cover bowl with saran wrap and let rise for 90 minutes.

6. After the dough has risen and doubled in size, punch it down to release the gases.

7. Separate dough into 8 equally sized balls and cover with a clean, damp kitchen towel and let rest for 20 minutes.

8. Pre-heat the oven to 400 degrees, with your baking stone or inverted baking sheet inside. If using a baking sheet, place a piece of parchment paper on top.

9. After your dough balls have rested, roll out your dough balls onto a floured surface.

10. Bake as many pitas as will fit on your baking surface for 3 minutes. Remove, let cool and enjoy!