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5 from 2 votes

Pita - 50% Whole Wheat

This is my recipe for super-fluffy wholesome and delicious pita bread which you won't find in any stores!
Prep Time1 hour
Cook Time20 minutes
Proof & Rest2 hours 5 minutes
Total Time1 hour 20 minutes
Course: Breads
Cuisine: Mediterranean
Keyword: Pita Bread, Whole Wheat
Servings: 20
Calories: 1kcal

Ingredients

Poolish

  • 675 g Bread Flour 11.5% malted white flour
  • 675 g Water
  • 1/8 tsp Yeast
  • 1/4 tsp Salt Approximately 1 g

Final Dough

  • 1330 g Poolish Almost all from above
  • 675 g Whole Wheat Flour I use fresh milled organic hard white spring wheat
  • 20 g Vital Wheat Gluten
  • 235 g Water
  • 7 g Diastatic Malt
  • 26 g Salt 27g total with poolish: 2% of flour weight
  • 10 g Yeast
  • 55 g Sugar
  • 60 g Olive Oil

Instructions

  • Start by making the poolish the night before. Mix by hand the flour, water, yeast and salt together. Cover with plastic wrap and leave at room temperature for 12-16 hours.  Refer to the blog post on poolish if you are not clear on how to know poolish is ready or what it's used for.
  • The following day, put 1.33kg of poolish in your mixing bowl and then add the 235g of water.
  • Add the remaining ingredients and roughly mix everything together by hand until there are no bits of dry flour at the bottom and sides of the bowl.
  • Use the dough hook attachment and mix on dough speed (speed 2 on KitchenAid) for about 5 minutes and then scoop out the dough and turn it over in the bowl. This way the mix is more even.
  • Mix another 3-5 minutes (8-10 min total) or until you have a medium consistency dough with little gluten development. Cover in plastic wrap. Desired dough temperature 78F.
  • Bulk ferment for 90 min or more depending on gluten development. Do at least 2 folds, one every 30 minutes. 
  • Measure out 4oz pieces of dough and roll into tight balls. Cover in moist towels to prevent drying. Let balls rest 15 minutes.
  • Flour the balls and use a rolling pin to roll out 1/8" thick discs. Flour the discs and place on baking pan.
  • Turn on oven to its hottest temperature (>500F). 
  • Let rolled out discs proof covered in moist towels for 35 minutes at room temperature.
  • Bake for about 3:30 min then flip with a spatula and bake another 1 min. Set on cooling rack.