Whole-Wheat Pita Bread
Why This Recipe Works
Our recipe creates tender, chewy pitas with perfect pockets, every time. We start with a 50/50 combination of high-protein bread flour, which encourages pocket formation and increases the pita's chew, and whole-wheat flour, which contributes nutty flavor. A high hydration level and a generous amount of oil help keep the pita tender, and honey adds a touch of sweetness. After quickly making the dough in the stand mixer, we shape it into balls and let it proof overnight in the refrigerator to develop complex flavor. We then roll the dough balls into thin, even disks before baking them on a hot baking stone placed on the lowest oven rack, which ensures that they puff up quickly and fully.