Pita Bread with 100% Freshly Milled Wheat
These tortillas are soft, filling, and delicious! Perfect to go with your gyros or whatever Greek food you choose!
Ingredients
- 3 cups warm water
- 2 TB yeast active or instant
- 1 1/2 tsp sugar
- 9 cups freshly milled flour Mill 6 cups of wheat berries - soft white wheat is recommended, but spelt or kamut could work as well
- 2 TB salt
- 1/3 cup olive oil
Instructions
- In large mixing bowl or mixer, combine warm water, yeast, sugar, and 1 1/2 flour. Stir to combine. Cover and proof for 15 minutes. If it is not bubbly after 15 minutes, proof 5 minutes longer. If still not bubbly, your yeast may be bad. Discard.
- Add salt, olive oil, and 5 - 5 1/2 cups of flour. Mix. Start adding flour 1/4 cup at a time. If using a mixer, add until dough just starts to pull away from bowl. If mixing by hand, add flour until flour just starts to come together. It will still be a bit sticky. Be careful not to add too much flour.
- Knead for about 5-6 minutes in mixer until dough is soft. May take longer kneading by hand.
- Place dough in greased bowl and let rise until double, about 45 minutes.
- Preheat oven to 450 degrees F
- Once dough has doubled, dust counter space and rolling pin. Take a piece of dough a little larger than golf ball size. Roll out into a very flat circle, dust lightly with flour if needed.
- Place tortillas on sheet pan (can use a preheated stone or regular baking sheet). Put in middle of oven for 2 minutes. Flip over. Cook for another 2 minutes.
- Remove pitas and place in towel lined bowl and cover to keep warm. Pitas will soften a bit more.
- Repeat until dough is gone and enjoy!
Notes
This recipe can easily be cut in half, doubled, or tripled!
The key to making sure your pitas aren't too thick is to make sure pitas are rolled out to about 1/8 - 1/4 inch thick. VERY thin. These will puff up and get thicker when baked.
Tried this recipe?Let us know how it was!