Ingredients
Units
Scale
- 2–1/2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 2 tsp yeast
- 1 tsp salt
- 1/2 tsp sugar
- 2 Tbsp olive oil
- 1 cup warm water
Instructions
- Preheat oven to its maximum temperature (500-550° F) with a baking steel or pizza stone in the middle rack, approximately 8-10 inches from the top.
- In the bowl of a stand mixer, add warm water, yeast, and sugar. Stir and let it sit until foamy (approximately 5 min).
- Add 1/4 cup of all-purpose flour and 1/4 cup of whole wheat flour.
- Use the dough hook attachment on the stand mixer and set to medium-low speed until homogenous.
- Let the dough sit for 15 minutes.
- Add the salt, olive oil, and remaining 2-1/4 cups of all-purpose flour, then continue to mix on medium low until all of the ingredients are mixed together.
- Divide the dough into eight equal parts, then roll each piece into a ball
- Cover the dough balls in a damp towel and allow to rest for 10-15 minutes.
- Use a tortilla press to flatten each ball. Do not press too hard, try to flatten the dough without letting out all the gas.
- Bake in the oven on top of the hot steel for two minutes.
- Flip each pita, then bake for another two minutes.
Notes
- Use parchment paper on both sides to prevent the dough from sticking to the tortilla press
- After pressing the dough, keep one of the pieces of parchment paper on the dough. This will prevent it from shrinking. Place it in the oven with the parchment paper, then remove the parchment paper when you flip the pita to bake the other side.
- You can bake the pitas in batches if they don’t all fit on the baking steel at the same time.
- Prep Time: 20
- Cook Time: 10