Whole Wheat Pita Bread by @lesgourmandisesdeloubna

50 min

12 servings

🌾

500 g

Whole wheat flour

🌾

500 g

Wheat flour

🍞

1 tbsp

Baker's yeast

🧂

1 tbsp

Salt

💧

580 ml

Water

  1. Rehydrate

    Rehydrate the yeast in warm water until it becomes frothy.

  2. Mix

    In the bowl of a stand mixer, mix the whole wheat flour, wheat flour and salt.

  3. Add

    Add the rehydrated yeast and the remaining clear water.

  4. Knead

    Knead the dough at low speed, then at medium speed, for about 5 minutes until it forms a soft, non-sticky ball.

  5. Add

    Add more flour if the dough sticks, or more water if it is dry, adjusting for the flour's moisture and protein content.

  6. Rise

    Cover the bowl and let the dough rise for 1 hour until it doubles in volume.

  7. Shape

    Shape the dough into a large log and cut it into 12 pieces.

  8. Roll

    Seal the edges at the center of each piece and roll into smooth round balls, adding a little flour on the work surface if the dough sticks.

  9. Flatten

    Flatten the balls by hand or with a rolling pin into thin discs, not too thin, to keep some puff.

  10. Cover

    Cover again and let the discs rest for 30 minutes.

  11. Place

    Place the pitas in a hot pan over medium heat.

  12. Flip

    As soon as the first bubbles form on the surface, flip the pita.

  13. Cook

    Cook until it puffs up and turns golden on both sides.

Whole Wheat Pita Bread by @lesgourmandisesdeloubna

50 min

12 servings

🌾

500 g

Whole wheat flour

🌾

500 g

Wheat flour

🍞

1 tbsp

Baker's yeast

🧂

1 tbsp

Salt

💧

580 ml

Water

Preparation Steps

  1. Step 1/13

    Rehydrate the yeast in warm water until it becomes frothy.

    🍞Baker's yeast
    💧Water

  2. Step 2/13

    In the bowl of a stand mixer, mix the whole wheat flour, wheat flour and salt.

    🌾Whole wheat flour
    🌾Wheat flour
    🧂Salt
    🥣Mixing bowl

  3. Step 3/13

    Add the rehydrated yeast and the remaining clear water.

    🍞Baker's yeast
    💧Water
    🥣Mixing bowl

  4. Step 4/13

    Knead the dough at low speed, then at medium speed, for about 5 minutes until it forms a soft, non-sticky ball.

    🥣Mixing bowl

  5. Step 5/13

    Add more flour if the dough sticks, or more water if it is dry, adjusting for the flour's moisture and protein content.

    🌾Whole wheat flour
    🌾Wheat flour
    💧Water
    🥣Mixing bowl

  6. Step 6/13

    Cover the bowl and let the dough rise for 1 hour until it doubles in volume.

    🥣Mixing bowl
    🧻Kitchen towel

  7. Step 7/13

    Shape the dough into a large log and cut it into 12 pieces.

    🔪Knife

  8. Step 8/13

    Seal the edges at the center of each piece and roll into smooth round balls, adding a little flour on the work surface if the dough sticks.

    🌾Whole wheat flour
    🌾Wheat flour

  9. Step 9/13

    Flatten the balls by hand or with a rolling pin into thin discs, not too thin, to keep some puff.

    🥖Rolling pin

  10. Step 10/13

    Cover again and let the discs rest for 30 minutes.

    🧻Kitchen towel

  11. Step 11/13

    Place the pitas in a hot pan over medium heat.

  12. Step 12/13

    As soon as the first bubbles form on the surface, flip the pita.

    🥄Spatula

  13. Step 13/13

    Cook until it puffs up and turns golden on both sides.

Composition

Ingredients

Types

Grains, Leavening agent, Spices, Liquid

Ingredients

Whole wheat flour, Wheat flour, Baker's yeast, Salt, Water

Notes

Whole wheat flour (T150), Baker's yeast (dry, rehydrated in warm water), Water (total water including that used to rehydrate the yeast)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, Halal, soy-free, Sugar-Free

Calories

210 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 43g, Fat: 1g, Fiber: 4g, Sugars: 0.5g

Nutritional Information

Minerals

Iron: 1.6mg, Magnesium: 30mg, Selenium: 15µg, Sodium: 480mg

Vitamins

Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 1.8mg, Folate: 25µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Knife, Kitchen towel, Spatula

Appliances

Stand mixer

Type

Type

Type Of Dish

Bread, Flatbread

Occasions

Everyday Meal, Family Baking

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Soft, Fluffy, Hollow, Chewy

Flavors

Savory, Wheaty, Mild

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (stored in an airtight bag or container,away from direct sunlight), fridge : 5-6 days (stored in an airtight bag or container), freezer : 2-3 months (stored in a freezer bag with parchment paper between pitas,reheat in a pan or toaster before serving)