Due in part to the large amounts of hummus (this week's flavor was roasted red pepper) we consume on a weekly basis, we also eat a good amount of pita bread. Usually the stuff from the market does the trick, but since it was also the accompaniment to the Vegetable Chickpea Curry, I wanted to try something a little bit better.
This isn't a difficult recipe, but it does take a few hours for
rising time, so I'd recommend it for a weekend. In my case I needed to
wait until I had help at home, because invariably every time I got my
hands covered with flour and dough the baby wanted something, and I drop
enough crumbs on him as it is.
Thicker and fluffier
than store-bought pitas, these were the perfect doughy scoop along with
the curry. Mine didn't puff into pockets, but they were easy enough to
separate the layers if you want to make a sandwich.
Whole Wheat Pita Bread
recipe from Epicurious
1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey or sugar
1 1/4 cups warm water (105-115 degrees)
2 cups bread flour, plus additional for kneading
1 cup whole wheat flour
1/4 cup olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets