Pita Bread

Name: Pita Bread
Yield: Yield: About 20 Pieces
Ingredients: 1 lb/454 g whole wheat flour, not stone ground; ¾ oz/21 g salt; 2½ tsp/10 g active dry yeast; 1 lb/454 g bread flour; 22 fl oz/660 mL warm water (70 to 80°F/21 to 27°C)

Preparation info

Yield: About
20
Pieces

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

22 fl oz/660 mL warm water (70 to 80°F/21 to 27°C)
2½ tsp/10

Street Food
Bread
Vegan

Method

Combine the warm water and yeast to rehydrate.
Add the flours and pour the salt on top.
Knead the dough until it is quite elastic, 3 to 4 minutes. Place in a large container, cover with plastic wrap, and allow the dough to double in size, 30 to 90 minutes depending on the humidity and temperature of the room.
After the dough has doubled, fol