Whole Food, Plant-Based Recipe Pita Bread

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Ingredients

  • 1 cup water, lukewarm

  • 1 packet active dry yeast (2¼ tsp)
  • 1 tsp date sugar
  • 300 g flour (250 g whole wheat flour + 50 g bread flour)
  • 1 tsp kosher salt (optional)

Instructions

1. Mix water, yeast, and date sugar in a large bowl until combined. To make sure your yeast is active, let sit for a few minutes.
2. Stir most of the flour in the same bowl, leaving about 1⁄2 cup in reserve. Add salt if using.
3. Using a wooden spoon (or clean hands), mix to incorporate until a sticky ball forms, approximately 1 minute. Use reserved flour as needed. You want to have slightly sticky ball of dough.
4. Cover the dough with a moist towel and let it rest in a warm place until it doubles in size for about an hour.
5. To divide the dough into dough balls, dust your work area with a small amount (3-4 tablespoons) of flour. Using a bench scraper (or a sharp knife), divide the dough into 7 equal pieces, about 70g each. Form each piece into a ball and place them on the lightly floured work surface with the seam sides down.
6. Cover the balls and let them rest for 20 minutes.
7. To prepare the oven for baking, adjust your oven rack to the lowest position. Place a pizza stone or an upside down baking sheet on the wire rack.
8. Preheat the oven to 500° F.
9. Cut a large sheet of parchment paper into seven 6-inch squares.
10. Using a floured rolling pin, gently flatten each ball into a 6-inch circle. Do not press down too hard so that you can retain the air bubbles.
11. Brush any excess flour off before placing each pita round on a square piece of parchment paper. Let the rounds rest, uncovered, for 15 minutes.
12. Working with two pita rounds at a time, place the pita loaves with the parchment paper on the hot baking sheet. It is important to work quickly to maintain the oven temperature and allow the pita to “steam” open and create a pocket.
13. Bake each batch of pita rounds for 2 minutes and 30 seconds. Then flip them over, and bake for another 2 minutes and 30 seconds until lightly golden brown. Repeat this process with the remaining pita rounds.