Pain pita de blé entier
Superbe recette de pain pita pour réaliser vos pitas préférés !
Whole Wheat Pita Bread
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Category
Bread
Servings
8 Pita Bread or 16 Pita Pockets
Prep Time
15 minutes
Cook Time
6 minutes
Best recipe for Pita Pockets!
Ingredients
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500g (4 1/4 c) Daisy Whole wheat flour
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360g (1 1/2 c + 2 Tbs) Water
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12g (1 Tbs) Olive oil
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10g (1 1/2 tsp) Salt
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5g (1 tsp) Instant yeast
Directions
Add the olive oil to the water. If making the sourdough version, mix the starter into the water too.
Mix the combined dry ingredients into the water until well incorporated and let it rest (covered) for 10 minutes.
Knead for 5-10 minutes or do a series of stretch and folds as described in the video.
Cover with plastic and let proof for about 8-12 hours.
Divide the dough into 8 equal size portions and form them into balls. Roll the ball into round disks somewhere around 3/16 - 1/4 inch thick.
Bake at 500ºF (260ºC) on fully preheated stone for about 6 minutes.
Pitas are ready to eat just 10 minutes after removing from oven.
Recipe Video
Recipe Note
Place your baking stone on an upper oven rack so the radiant heat from the top of your oven bakes the top of the pita more evenly with the bottom.
Your oven and stone should be as hot as your oven will go. A thick stone (like theFibrament stone we use in the video) takes 1 hour to fully heat.
Store your uneaten pitas in a plastic bag soon after cooling to keep them pliable.