I also use only white flour
- Carbohydrate 46.182451897522 g
- Cholesterol 0 mg
- Fat 6.5441000598652 g
- Fiber 4.74374502048622 g
- Protein 7.76580981470151 g
- Saturated Fat 0.928391846203169 g
- Serving Size 1 1 Serving (69g)
- Sodium 196.607125972514 mg
- Sugar 41.4387068770357 g
- Trans Fat 0.431103387200193 g
- Calories 269 calories
Step-by-step
- In liquid measure cup, stir the sugar into 1 cup lukewarm water.
- Stir in yeast and set aside until foamy, 20 minutes.
- In the bowl of a stand mixer, stir together both flours and the salt.
- Make a well in the center and pour the yeast mixture, 1/3 cup of the oil and 1 cup luke warm water into the well.
- Mix with the dough hook on low speed until the dough becomes elastic and gathers around the hook - 5 minutes.
- By hand, shape the dough into a ball.
- Wipe out the mixing bowl and put the dough back in.
- Drizzle with 2 tbs oil and turn to coat.
- Cover with a cloth and set aside in a warm place to rise until doubled, 1 hour.
- Gently deflate the dough with hands, cover and let rest for 20 minutes.
- Turn the dough out onto a lightly floured counter.
- Divide dough into 12 even pieces.
- Shape into a ball and put on unloured section.
- Cup your had over it and quickly rotate your hand over the dough.
- As long as the dough is a little stuck to the counter, this motion shapes the dough into a tight even ball.
- On the floured surface, roll each peice into 1/8 inch thick round (7 inches across).
- Set aside on lightly floured surface.
- Cover with a damp cloth and rest for 1 hour...they will get puffy but won't rise.
- Preheat oven to 500?.
- Lightly sprinke dough with salt.
- Arrange on an unrimmed, ungreased baking sheet.
- Bake until golden, 5-6 minutes.
- Stack 3 - 4 high and wrap in a cloth kitchen towel.
- Serve immediately or let cool to room temp.
- Will keep 3 days refrigerated or 6 months in the freezer.
- Reheat to soften.
- These may of may not produce puffy pitas.
Why does the dough require both active dry yeast and a specific period of warm rest before mixing? Yeast metabolizes the added sugar and the natural starches present in the flour blend, releasing carbon dioxide gas that gets trapped within the gluten network. Combining all-purpose flour with whole-wheat flour balances structural integrity with nutty flavor; whole-wheat provides bran and germ particles that add complexity, while the refined flour supplies the strong gluten matrix necessary to hold the internal steam. Mixing with a dough hook for precisely 5 minutes develops this protein network until the mass becomes elastic and gathers around the attachment.
- Water temperature matters during yeast activation; keep the liquid lukewarm between 105 and 110 degrees Fahrenheit to prevent killing the microorganisms.
- Knead until the dough reaches a smooth consistency that springs back slightly when poked with a fingertip.
- Allow the shaped 1/8-inch thick rounds to rest under a damp cloth for 1 hour so the gluten relaxes before baking at an extreme 500 degrees Fahrenheit.
- Store baked rounds wrapped in a cloth kitchen towel to retain moisture, keeping them refrigerated for up to 3 days or frozen for 6 months.
Pair these flatbreads with acidic dips like tzatziki or rich braised meats; the dense crumb and olive oil content absorb heavy sauces while offering structural contrast. Reheat cooled rounds briefly in a hot oven to restore softness before bringing them to the table.
