Whole Wheat Pitas {SRC}

It's Secret Recipe Club time again!  This month I was assigned The Spiffy Cookie written by Erin.  I just love Erin's blog.  There were so many recipes I wanted to try like Maple, Walnut and Flaxseed Pancake Doughnuts, English Muffins and Baked Blueberry French Toast with Streusel Topping.  I even had my mind made that I was going to make the Baked French Toast but as I was thinking about what to make for dinner I realized I had once again had forgotten to pick up roti at the grocery store.  Then I remembered Erin had a recipe for Whole Wheat Pita!  Pita has been on my list of things to try and this was the perfect time!  They turned out really good.

Hasan and Bilal had some for lunch with hummus.  These are pocket pitas which was perfect to spread the hummus inside to make it easy for them to eat.  I also used the pitas to make them a quick pizza and they loved that too.  Hasan declared that they were "Excellent!".  Of course they also tasted great along side some Indian food.  The only problem I had (as with all yeasted baked goods) is the waiting time for the dough to rise.  It wasn't a problem this time since summer holidays have started and I'm not rushing around.  Regardless this recipe is definitely a keeper!  Thanks Erin for sharing such a great recipe and I will be back to try out some more. Next on my list is Pancake Doughnuts!

Whole Wheat Pita
Adapted from The Spiffy Cookie

2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 tsp salt
1 tbsp honey
2 1/4 tsp yeast
1 1/4 to 1 1/2 cups warm water
2 tbsp olive oil

In the bowl of an electric mixer, whisk together yeast, flours and salt.  Using the paddle attachment, on low speed add honey, olive oil and 1 1/4 cup water until dough comes together.  Add more water as necessary.  Switch to dough hook and knead on low for 10 minutes.  Transfer to a lightly oiled bowl and turn to coat.  Cover with plastic wrap and let rise until doubled in size, about 90 minutes.


Once the dough has risen, punch down and divide into 8 balls.  Cover with a damp kitchen towel and allow to rest for 20 minutes.


On a lightly floured surface, roll out one ball till it is 6 inches in diameter.  Transfer to a piece of parchment paper.  Continue with remaining 7 balls.


Allow to rise for 30-40 minutes or until just barely doubled.


While the dough is rising preheat oven to 450 F with a baking stone or overturned baking sheet placed on the middle rack.


Add as many pitas as you can fit on the baking stone/baking sheet.  I did 3 at a time.  Allow to bake 3-5 minutes.