Pita
Great for sandwiches or sides, this pita bread has a fraction of the sodium of store bought (often over 300mg per piece!), so you can allow a little more sodium in your fillings.
Have leftovers? Try frying them just like the tortilla chips for pita chips, just right for dipping.
Ingredients
- 2 teaspoons active dry yeast
- ½ teaspoon sugar
- ¼ cup (35 grams) whole wheat flour
- 2 ½ cups (300 grams) all-purpose flour, divided
- ¼ teaspoon Lite salt
- 2 tablespoons olive oil
Preparation
Place 1 cup of warm water along with the yeast, sugar and whole wheat flour in the bowl of a stand mixer. Stir to combine and let sit for 15 minutes.
Top with 2 cups of the flour, followed by the salt and olive oil. Use a hook attachment and mix on low for 1 minute, then increase the speed to medium, and mix for another 2 minutes. Add a little of the remaining flour while mixing, until the dough comes together and is smooth. You may not use all the flour. Continue to knead for 1 more minute.
Cover the bowl with plastic wrap and let rest at 75 to 80F for 30 to 60 minutes, until the dough has doubled in size.
Place a large cast iron skillet inside the oven and preheat to 475F.
Divide the dough into 8 pieces, and form into rounds. Cover the balls with a damp towel and let rest for 10 minutes.
Working with one piece of dough at a time, roll into an 8-inch round, about 1/8 inch thick. Lift the round and place it in the skillet. Close the oven and bake for 2 minutes. Then, use tongs to flip the bread, and cook for 1 additional minute. Transfer to a plate and cover with a towel. Repeat with the remaining dough.