Ingredients
For the dough
- 2 cups (260 g) whole wheat flour
- 1 cup (125 g) all-purpose flour, plus extra for kneading
- 2¼ teaspoons (7 g) instant yeast
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup (240 ml) warm water, plus 1 to 3 tablespoons if needed
Optional for extra softness
- 2 tablespoons plain yogurt
- 1 teaspoon olive oil for brushing after baking
A Closer Look at the Key Ingredients
Whole wheat flour. Whole wheat flour contains the bran and germ of the wheat kernel, which gives the bread its nutty flavor and a more rustic texture. It also absorbs more water than white flour, which is why this dough should feel slightly tacky.
All-purpose flour. Blending in some all-purpose flour lightens the crumb and makes the dough easier to roll. It gives you a softer pita than a version made entirely with whole wheat.
Instant yeast. Instant yeast can be mixed directly with the dry ingredients. If you only have active dry yeast, dissolve it in the warm water with the honey first and let it stand for 5 to 10 minutes until foamy.
Honey or sugar. A small amount of sweetener feeds the yeast and adds a subtle hint of flavor. It also helps the crust brown lightly.
Olive oil. Olive oil keeps the dough supple and the finished pita tender. It also adds a pleasant, slightly fruity flavor that suits Mediterranean fillings.
Warm water. Water brings the dough together and activates the yeast. It should feel warm, not hot, at approximately 100 to 110°F (38 to 43°C). Water that is too hot can damage the yeast and keep the dough from rising.
Plain yogurt (optional). Yogurt adds tenderness and a very slight tang. It is a great option if you want pitas with an extra flexible crumb.
Instructions
If using instant yeast, mix it directly with the flours. If using active dry yeast, stir it into the warm water with the honey or sugar and let it stand for 5 to 10 minutes, until foamy.
The water should feel warm, not hot, at approximately 100 to 110°F (38 to 43°C).
In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt.
Add the honey, olive oil, warm water, and yogurt if using. Mix until a rough dough forms. Add extra water a tablespoon at a time if the dough feels dry.
Whole wheat flour varies from brand to brand and absorbs moisture differently depending on how finely it is milled and how humid your kitchen is. Do not be alarmed if you need the extra water.
Knead by hand for 8 to 10 minutes, or with a stand mixer fitted with a dough hook for 5 to 7 minutes.
The dough should be soft, smooth, and slightly tacky, but not excessively sticky. Avoid adding too much extra flour, as this can make the pitas dense.
A good test is to gently pinch off a small piece and stretch it. If it stretches thinly without tearing right away, the gluten is well developed.
Lightly oil a bowl and place the dough inside. Cover and let it rise in a warm place for 60 to 75 minutes, or until approximately doubled in size.
A warm spot might be a turned-off oven with the light on, or a countertop away from drafts. Rising time varies with the temperature of your kitchen, so watch the dough rather than the clock.
Gently press the dough to release excess air. Divide it into 8 equal pieces and roll each into a ball.
Cover the dough balls with a clean kitchen towel and let them rest for 10 to 15 minutes. This relaxes the gluten and makes rolling easier. If you skip the rest, the dough will keep springing back as you roll it.
On a lightly floured surface, roll each ball into a circle about 6 to 7 inches (15 to 18 cm) wide and roughly ⅛ inch (3 to 4 mm) thick.
Try to keep the thickness even throughout each circle. Cover the rolled pitas with a towel while you prepare the others so they do not dry out.
Even thickness is the secret to a good pocket. If the center is thicker than the edges, or the other way around, the steam will not distribute evenly and the pita may only puff partially.
Preheat the oven to 475°F (245°C) with a heavy baking sheet, pizza stone, or baking steel inside. Allow it to heat thoroughly for at least 20 to 30 minutes.
Carefully place 1 or 2 pitas on the hot surface, leaving space between them. Bake for about 2 to 4 minutes, until they puff up and develop a few light golden spots. Turn only if needed, and avoid overbaking.
Repeat with the remaining dough.
Stovetop alternative: Heat a heavy skillet over medium-high heat. Cook one pita for about 1 to 2 minutes, until bubbles form. Flip and cook for another 1 to 2 minutes, then flip once more briefly if needed until it puffs. Adjust the heat so the bread cooks without burning.
As each pita comes out, place it under a clean kitchen towel. Stack the warm breads together to trap steam and keep the crusts soft.
For an extra tender finish, brush very lightly with olive oil while warm, if desired.