So I’ve definitely struggled with what I can make to help us get through the week for lunches while at work. In the past I’ve done tortillas, loaf bread, and sandwich bread rolls. D suggested I could make pitas. So I looked up some recipes and in true me fashion tweaked it to create my own version of things.
- 1 cup warm water
- 2 tsp yeast
- 1 Tbsp extra virgin olive oil
- 1 Tbsp sugar
- 1 cup whole wheat flour
- 1.5 cup all-purpose flour
I started by adding the yeast and sugar into the water and letting it sit for about 5 minutes. Then I proceeded to make a poolish with the water/yeast/sugar and whole wheat flour. I mixed this up thoroughly and let it sit for about 10-15 minutes.
You can see that it is a pretty wet mixture. To the poolish I added the olive oil and the AP flour. This dough is less water % than many of my breads so came together fairly easily and I hand kneaded for about 5-8 minutes. I formed the dough into a ball and coated it with olive oil and let it rest for about 1.5 hours.
After the dough doubled in size, I punched down the dough and deflated it. The dough was then divided into 8 balls.
Each ball was then placed on a floured surface and a rolling-pin was used to roll out the dough into about a 6-8″ disc shape. I had read that there are two different ways to cook pitas. The oven method creates a great “puff” but the downside is that you don’t get the nice brown spots from the stove top method. I elected to try both to see which one I felt was better. I didn’t get the nice separation of the pita as I expected with the stove top method. I used a cast iron pan for stovetop. The oven I had at 450 F and a baking sheet (pre-heated).
For the pita in the oven, I palmed the dough disc and flipped it onto the baking sheet. These I cooked for about 3 minutes (sometimes a little more).
The stove top pita stayed flat but I cooked them for about 45 seconds on the first side and 1-2 minutes on the second side.
Here’s a side-by-side comparison of stove top vs oven-baked.
Overall they came out decent, though a little dry. Not too bad and something that may go into the rotation for lunches.