I made these pita bread just because they were very easy to make and took only minutes to bake. Saw this recipe in lena's blog and decided to bake some since I had ran out of bread anyway. I switched the flour ratio because I wanted a white pita yet slightly more healthy. Very nice texture and remained soft till the next day. Amazing puff during baking.
Recipe from lena's blog who adapted it from xawaash.com with some changes
makes 6 or 8
140gm bread flour (wholewheat flour for mine)
280gm wholewheat flour (bread flour for mine)
1/4 tsp salt
2 tsp instant yeast
2 tbsp olive oil
300ml lukewarm water
1. In the stand mixer bowl, put the flour, salt, sugar and instant yeast. Attach dough hook and let the mixer run on low speed. Pour in half the water and oil. Then pour in the rest of the water and knead for 5 minutes.
2.Remove the dough , shape into a ball , cover with a cloth and let proof for 1 hour.
3. Divide into 6 or 8 equal pieces and shape them into round. Cover and let them proof for another 30 minutes.
4.Roll them out into circle with 1/4 inches thick, transfer onto the baking tray and let them rest for 10 minutes. Bake in a preheated oven at 260C for 3 minutes. ( My oven only goes up to 240 so that was the temperature I used and baked them for 5 minutes or thereabout.)
I am submitting this post to Asian Food Fest ( West Asia ) hosted by Shannon of Just As Delish