Whole Wheat Pita Bread

Pita bread is a round piece of bread similar to a tortilla, but when cut in half, it bears a pocket that may be stuffed with any number of delicious fillings. I made some whole wheat pitas yesterday, and ate one for breakfast this morning. Quite tasty and easy to make at home, just not as perfectly round as store-bought (but that may just be me). For breakfast, try filling pita with peanut butter and banana slices, or egg and cheese. For lunch, try tuna salad or chicken and salsa. For a quick and easy supper, use pita bread as tasty crusts for individual pizzas, or shells for tacos. The possibilities are endless. Here is the recipe, from Company's Coming "Breads".

Whole Wheat Pita
2 cups whole wheat flour
1 package (8g) active dry yeast
1 1/4 cups warm water
1/2 tsp. salt
1 1/2 cups all-purpose flour, approximately

Measure first 4 ingredients into large bowl. Mix well. Work in enough remaining flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 4 to 5 minutes until smooth and elastic. Cut and shape into 10 balls. Roll out each ball 1/4 inch thick and 5 to 6 inches in diameter on lightly floured surface. Both sides should be lightly covered with flour.

Place on ungreased non-stick baking sheet or a cornmeal dusted regular sheet. Cover with tea towel. Let stand in  oven with light on and door closed about 35 minutes. Bake in 500◦F oven on bottom rack for 5 minutes. Wrap in tea towel for 3 minutes as they are removed from oven.

I used whole wheat flour for the second amount too, because otherwise I consider them "half wheat pita" when I want whole wheat. I know 500◦F sounds high, but it is necessary for the characteristic pita texture. Don't worry, it won't burn in the short span of 5 minutes as long as you don't forget about them.  

Paré, Jean. "Whole Wheat Pita." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 34