The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using different flours for Pita bread recipe

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palestinianchamorrita's picture
palestiniancham...

Using different flours for Pita bread recipe

I've been baking Pita bread since I was 12 yrs. old (with help of course). I always used white flour. Recently, i began substituting part of the white with whole wheat and it's great!! I tried making it with 100% whole wheat and it's no good. I would like to try the recipe with other flours but since I am still a novice baker I do not know much about other types of flour and what will work and what won't. I saw some of the comments/post on the Pita bread recipe about using other flours but I would like more information. Anybody please? Thanks so much! 

Mebake's picture
Mebake

Hi,

Whole wheat flour absorbs more water than regular white flour, and requires more kneading due to the bran/fiber. Try adding more water to the recipe as you increase the amount of wholewheat, and knead for longer period, making sure to rest the dough for 5 minute intervals during your kneading. You have to aim for a dough that is slightly soft (tacky, but not sticky)

Salam!

-Khalid