whole wheat pita bread

This is my kind of sandwich bread.

pitabread2

Perfectly thin, crisp yet boasting a soft interior. Pita bread is the ideal sandwich vehicle, because let’s be real – you can stuff it with everything that you love, no mess or drips to worry about!

One of my girlfriends makes some of the best homemade pita that I’ve yet to experience, and after having them at one of our many get-togethers, I was finally inspired to try my own version at home. The process was made super simple because of my handy bread machine {y’all know how much I love this piece of kitchen equipment!}. Just a few quick ingredients, basic ones, actually, are added into the well and left to let the machine work its kneading and rising magic. The real beauty is what happens AFTER the machine has worked on it; a quick bit of handwork, rolling it out, followed by a quick secondary rise to ensure maximum puffiness while baking. The end result?…

Hands down the most gorgeous, fluffy pita I’ve ever seen! The hubs could not get over how much they ballooned while baking. I was pleasantly surprised myself : ) we’ve used this for everything – sandwiches, pita pizza, chips…the variety of uses is endless – and love them so much that they have become a freezer staple for quick meals!

I’m thinking that some dressed up variations {think: herbed pita, cheese infused, etc.} will be making an appearance sooner rather than later…I mean, how could that be a bad thing?!

~~~

Whole Wheat Pita Bread {adapted, minimally, from The Bread Machine Cookbook}

Makes 10 pita 

Ingredients:

1-1/3 cups water

3 Tbsp. olive oil

1 Tbsp. honey

2 cups bread flour

1-1/2 cups whole wheat flour

1 tsp. salt

1 heaping Tbsp. vital wheat gluten {optional, but encouraged}

2 tsp. yeast

To Prepare:

In the order mentioned above, add all ingredients into the well of your bread machine. For the yeast, I make a small hole in the center of the flour and add it in last, covering it slightly with flour once put in. Set the program to ‘dough cycle’ and let the machine work as programmed.

Once the dough has completed the cycle, divide the dough into 10 pieces and roll into balls.

Preheat oven to 500 degrees. Lightly dust two large baking sheets with cornmeal. Set aside.

Flatten each ball into a disk, and roll into a circle of about 6″. Place onto the prepared baking sheets, and let rise for about 20 minutes, covered loosely with a kitchen towel in a warm place.

Bake for 8-10 minutes, or until the pita have puffed and the bottoms are golden brown.

Pita will keep at room temperature, tightly sealed, for 2-3 days. After that, place in the freezer and let thaw before using.

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