Lily Walker
Course: Side Dish Cuisine: American Prep Time: 15 minutes Cook Time: 10 minutes Resting Time: 1hour Total Time: 1hour25minutes Calories: 183kcal
Let’s get started!
– 1 cup warm water – 2 1/4 tsp instant yeast 1 packet – 1/2 tsp sugar – 1/4 cup whole wheat flour – 2 Tbsp extra virgin olive oil plus another 1 tsp to oil the bowl – 2 1/2 cups all-purpose flour plus more to dust, measured correctly – 1 1/2 tsp fine sea salt
1. Mix the yeast, water, and 1 tsp sugar together in a medium-sized bowl. Let the mixture sit for about five minutes, or until the top becomes frothy. 2. Mix the flour, salt, and the remaining tablespoon of sugar together in a big basin or stand mixer that has the hook attachment attached.
3. Incorporate the oil, yogurt, and water-yeast combination, mixing thoroughly. For seven to ten minutes, or until the dough is soft and slightly sticky, knead it by hand or in a mixer with extra flour as needed. 4. After the dough has been transferred to an oiled basin and covered with plastic wrap, let it rise in a warm place for about two hours, or until it has doubled in size.
5. Set two baking sheets with parchment paper on them and preheat the oven to 500 degrees. 6. Place the dough onto a sanitized surface and portion it into twelve uniform balls. After 20 minutes, cover and allow to rise. Form the balls into circles that range in thickness from 1/4 to 1/2 inch.
7. They should be baked until they are puffed and have a light golden top, spacing them one inch apart on the baking pans. 8 Place the pitas on a cooling rack made of wire. Enjoy yourself!