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.
Let’s talk a bit about the recipe:
Regardless preparing this bread is simple, there are some tips or recommendations regarding its preparation. The ingredients are frequently used and just a few, easy to find in any market. In addition, you will always have the alternative of replacing any of them according to preference or need.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The fat used in this opportunity is sunflower oil. But you can substitute butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
Finally, the whole wheat arabic bread is cooked in a strong oven, at a temperature above 230 °C – 446 °F. If not, it doesn’t puff up during baking, which is an important detail to keep in mind. To obtain a soft and flexible bread, it must be removed from the oven when it seems puffy. In fact, being white also allows it to be toasted later if desired.
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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.
- Flatten the dough bun with the fingers, stretch it with a rolling pin, giving the dough a round and thin shape (avoid folds and folds 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.
- Topping/dip ideas here.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
Summary of secrets:
- Knead until you get a soft, smooth and elastic dough.
- Respect the leavening time of the dough.
- Always cover the dough while working with kitchen plastic wrap or a bag.
- When stretching, avoid all kinds of folds or breaks in the dough.
- Once the dough is stretched, let it rise for a few minutes before baking.
- Bake the breads at a high temperature (not less than 230 °C).
- Remove from the oven when the breads look inflated.
- Stack the breads, thus maintaining the interior humidity.
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences English measuring spoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|