The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholewheat pita recipe

jackie9999's picture
jackie9999

Wholewheat pita recipe

I'm looking for a sourdough whole wheat pita recipe. I've tried this recipe, but I'm not used to working with volume and I think it's WAY too dry - there is definately something wrong with it. So I think, while I'm waiting to see what happens with it, I thought I'd look for a another recipe - hopefully with weights this time :)

Thanks very much,

Jackie.

swtgran's picture
swtgran

I make this recipe with home ground white whole wheat.  I make these about every third day.  I am diabetic and the sourdough and whole grain don't raise my sugar levels as much.  Any I don't use I cut into wedges, spray with olive oil, lightly, and sprinkle with a little garlic salt and bake at 375 until starting to brown.

I don't have weights but here goes anyway.

 

Sour Dough White Whole Wheat Pitas

1/2 cup white whole wheat sourdough, 1/4 cup water, 1-1/2 tsp. agave, or honey, 1 cup white whole wheat, 3/4 tsp. salt, additional flour as needed while kneading.  Be careful not to add too much extra flour so your final pitas won't be dry. 

Knead dough, place in oiled bowl, cover, allow to double.  Divide into 3 equal sized balls, let rest 20 minutes.  Roll out into circles.  Rest 10 minutes and bake in hottest oven.  I have found that I save a lot of energy, since I make them so regularly, by cooking them on my cast iron round griddle pan.  They actually seem to split more evenly than when I make them in the oven.  As I take them off the griddle I place them between the folds of a tea towel, in a stack, and wrap any extra toweling around them until cool.  I then store in a sealed plastic bag. 

 

I use the chips I make from older pitas as crackers with cheese spreads , and hummus.  They are good with soup, too.  Terry

 

jackie9999's picture
jackie9999

Thanks for the replies ...the ones I made were rather heavy, althought they did *puff*.  I used them for hamburger buns, since I really like the Presidents choice 'Burgers First' thin hamburger buns and my heavy pitas were pretty close.

I will try the above suggestions and give it another shot :)

Thanks!

joe_n's picture
joe_n

Hi ,

I use the following recipe at 80%-90% hydration.  You can also reduce the water to a hydration that you prefer.

How are you with wet doughs?  I am basically making a sourdough.

The dough is very tender.  I hope you will try it.

 

375 whole grain flour (325 whole wheat, 50 gr buckwheat or whole rye is a possible combination)

1-1/2 tsp SAF yeast (or 40 gr rye starter, 100% hydration)

1.5 tsp salt

300 gr water. (gives roughly an 80% hydration; increase the hydration is desired.)

 

1.  Mix all the ingredients by hand until the dough ingredients are uniformly distributed. It takes about 1 minute and the

dough will start to pull away from the bowl nicely.

(You might dissolve the rye starter in all the water first to break it up before adding the flour, salt and yeast.)

2.  Scrape the dough into a plastic tub that will allow for about a 50% rise.

Refrigerate 10-12 hours.

3.  Take dough out of the refrigerator and scrape the dough into a large stainless steel bowl and cover it with  plastic.

4.  Put a timer on for 4 hours.  After 1-2 hours, when chill is off the dough, begin stretch and folds (North/South/East/West) every 30 min for 3-4 times. I scrape the dough onto a lightly wet board to do the S/F 's.  When the dough is returned to the bowl, cover it with plastic again.  See Craig Ponsford's  video on making 100% whole grain ciabatta.  You will see the dough become billowy soft after 2 turns.  It is so amazing!  With dough so soft, you can't get a dense heavy bread or pita.

5.  After the 3rd- 4th S/F , wait 30 min and check the dough with a finger poke test.  (I wet my finger first.)  If the dough just comes back slightly then the dough is ready. 

6.  I use a fork and divide off 55gr balls.  If the dough is at a high hydration then preshape these ball with some tension by scraping the dough as you see demonstrated in the SFBI youtube on High Hydration Doughs-

https://www.youtube.com/watch?v=vEG1BjWroT0

Go to about the 3rd or 4th minute.

You do not need any flour to preshape.

7.  To cook the pita, follow the video on stovetop flatbreads and Indian roti.

https://www.youtube.com/watch?v=-Jvo5PDAft8

Go to about 1:50.

The dough in the video is very stiff.  To handle wet dough, gently flatten the preshaped dough ball into a bowl of flour.

Keep your fingers only on the surface of the floured wet dough.

Then gently roll out the dough to about 3/16 inch thickness.  The dough should be stretchy.  Cook on a preheated dry cast iron pan (no oil) at medium heat.  When bubbles form, turn over and cook for 15 sec.

Transfer the pita to a hot electric coil (level-90-95% of max; not a red hot coil but one that is just red)  or gas burner.

The pita will puff.  Turn it over and when  lightly browned,remove it to a rack.  Don't let either side burn!!

 

You can make light 100% whole grain pita that are tender without added oils or dough conditioners.