Whole Wheat Pita Bread

Whether you are talking falafel, kebab, hummus or even on its own pita bread is my way to go for sandwiches and wraps! Homemade pitas are miles away from the store-bought ones and again is there anything more satisfying than homemade bread? I say no! This version is grilled on a griddle pan and not baked in the oven as I prefer the flavour and the crunchy spots that you get from the pan.  Don’t get confused with the shape and look; pita bread is nothing like Naan bread! They are both considered flatbreads but they are different as pita usually contains yeast, sugar, flour, salt and olive oil while Naan bread usually has the same ingredients plus eggs, butter and yogurt. Oh and did I mention that you are only 5 ingredients away from this deliciously vegan Greek bread? You won’t ever want store-bought pita ever again!

Ingredients for the pita bread starter

• All purpose flour: Even if pita falls under the bread category, all purpose flour is lighter in texture and will make the pita puffier and chewier.
• Easy bake yeast: I used easy-bake yeast for this recipe but you can also use fresh or instant yeast (6g instant yeast or 16g fresh yeast).
• Caster sugar: Sugar is a vital ingredient in bread baking. Not only it enhances the bread flavour but it also provides food for yeast, which converts it to carbon dioxide and alcohol.
• Lukewarm warm: I recently started to use filtered water for my baking and let me tell you I noticed a big difference from tap water! Make sure that your water is around 30°C-35°C as any more it will kill the yeast and you will have to start over!

Ingredients for the pita bread dough

• All purpose flour: As well as the starter we will use all purpose flour for the main dough as well. 00 flour is also a great alternative and yes it is not just for pasta!
• Whole wheat flour: If you are not a fan of wholemeal flour you can simply replace it with some white bread flour. However the whole wheat gives the dough a very earthy and wholesome flavour.
• Salt: When it comes to bread dough I always prefer to mention how much salt to add as it cannot be tasted during the process. You can add less if you prefer but do not skip completely as salt is essential for a tight and chewy bread.
• Extra virgin olive oil: Olive oil is what makes this bread so flavoursome. Make sure to use the best quality you can and preferably Greek!
• Lukewarm water: Same as the starter make sure the water is not too hot and preferably filtered!

For the pita bread starter (makes 9-10 pitas/100g each)

• 100g all purpose flour
• 8g easy-bake yeast
• 15g caster sugar
• 100ml lukewarm water

For the pita bread dough

• 225g all purpose flour
• 225g whole wheat bread flour
• 15g salt
• 30g extra virgin olive oil
• 220ml lukewarm water

How to make the pita bread starter

1. In a medium bowl place the lukewarm water, sugar and sprinkle the yeast on top. Whisk until the yeast is dissolved.
2. Next add the flour and mix with a spatula or simply use clean hands until you achieve a thick batter.
3. Cover with cling film, place in a warm place and let it rise until double in size (approximately 40-45 minutes).

How to make the pita bread dough

1. Once the starter is ready, place all the ingredients for the pita dough together with the starter in a standing mixer with the hook attachment, except the water and beat for 1 minute on medium speed.
2. Next add the water and beat on medium speed until you achieve a smooth dough that doesn’t stick to the sides.
3. Once the dough is ready transfer to a well oiled bowl and let it rest again in a warm place until double in size.
4. When the dough is well risen, split the dough into 9-10 balls (approximately 100g each) and start rolling on a clean floured surface. Work your way from the inside to the outside of the ball trying to maintain the round shape as much as possible. The diameter should be around 16cm.
5. Cover the now rolled pitas with a damp cloth so they don’t catch a ‘skin’.
6. Place a griddle pan (*see Notes) on medium heat and when the pan gets hot, drizzle some olive oil and start grilling the pita. It takes around 3-4 minutes on each side. The pita will be ready when it is slightly puffed and has golden griddle marks on it.
7. Repeat the same process with the rest of the pitas, adding more olive oil before placing each pita on the griddle pan.
8. The pitas are best served warm or you can wrap them with cling film and store in a dry place for up to two days(*see Notes).
9. Enjoy 🙂

Notes

• Griddle pan is best for the pita as it gives the bread lovely and golden marks. If you do not have one you can also use a regular frying pan.
• You can reheat the pitas by simply placing them in the microwave for about 15-20 seconds. Pitas are also freezer friendly!
• Make sure that you get the pan as hot as possible to ensure that the pita puffs up!

Meringue kisses,
Athina xx