This whole wheat pita bread also called Arab bread is ideal for sandwiches of all kinds. If you have a meeting with friends, a barbecue, a simple family meal or something delicious for snack or breakfast always comes in handy.
A crumbless bread that you can eat as is or toast it. Can be combined with countless fillings, it really is an exquisite bread, one of my favorites because it is super light, rich, and simple to make.
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- Whole wheat flour 500 g / 17,64 oz / 4 ¼ cups
- Water 450 ml / 1 ¾ cup
- Olive oil 30 ml / 2 tbsp
- Instant dry yeast 8 g / 0.28 oz / 1 ½ tsp - Fresh yeast 25 g / 0.88 oz
- Salt 8 g / 0.28 oz / 1 ½ tsp
- In a bowl place the flour, salt, yeast, olive oil, and water. Form a uniform dough. Cover and let rest for an hour.
- Form small dough balls of approximately 60-80 grams / 2.12- 2.82 oz each. This will depend on the size of pita bread you want. Cover and let rest for 10-15 minutes.
- Crush the dough ball with the fingers and stretch with a rolling pin giving the dough a round and thin shape (avoid folds and creases because the bread will not inflate). Place in a baking dish.
- Bake in a strong high oven (662 °F) for about 5-7 minutes. Or until you notice that the bread is inflated. Do not toast too much or it will be hard and crunchy.
- Avoid creases when stretching the dough.
- Stack the pita bread to retain its moisture.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Store in a food-safe plastic bag.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.