- makes 8-10 serves
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 tsp active dry yeast
- 1 ½ cups (375 ml) lukewarm water
- 1 tsp honey
- 2 cups (300 g) plain flour, plus extra for dusting
- 1 cup (150 g) whole wheat flour
- 1 tsp salt
- 2 tsp (10 ml) olive oil
Resting time: 2hr 20 min
Instructions
- Add yeast, water, and honey to the bowl of a stand mixer fitted with the kneading attachment and turn mixer on low to combine. With the mixer running, slowly pour in flour, whole wheat flour, and salt. Stream in the olive oil.
- Increase mixer to medium-high speed and mix until dough pulls away from sides of the bowl.
- Place the dough in a new bowl greased with olive oil. Cover and let rise for 2 hours, or until doubled in size.
- Punch dough to release air. Divide into 8-10 balls. Cover and let rise 20 min more.
- Flatten dough balls into large circles and roll out as thinly as possible, dusting with flour where needed.
- Heat olive oil in a skillet over high heat. Cook pitas one at a time, flipping to brown on both sides.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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