- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Whole wheat pita bread is a traditional dough that inflates at high temperature forming an internal pocket for fillings. It is worth making for the quality of the whole ingredients, absence of additives, and speed of oven cooking.”
What you need to know
- Mistura manual da farinha integral com água morna, sal, açúcar e fermento biológico até formar massa homogênea
- Sovagem constante durante 5 a 10 minutos para desenvolver elasticidade na rede de glúten antes do descanso de 30 minutos
- Abertura dos discos com 1 cm de espessura e cozimento rápido por 5 a 7 minutos em forno forte a 220ºC até inflar
Ingredients
Main
- 500g of whole wheat flour
- 300ml of warm water
- 10g of dry yeast
- 10g of salt
- 5g sugar
Instructions
Principal
- In a large bowl, mix the flour, salt, and sugar.
- Add the yeast and mix well.
- Gradually add the warm water, mixing with a wooden spoon until a dough forms.
- Knead the dough for about 5 to 10 minutes until it is smooth and elastic.
- Let the dough rest in a warm place for 30 minutes, covered with a clean cloth.
- After resting, divide the dough into 8 equal parts.
- With a rolling pin, roll out each part into a disk shape, about 1 cm thick.
- Place the discs on a baking sheet lined with parchment paper and let rest for another 10 minutes.
- Meanwhile, preheat the oven to 220ºC.
- Bake the breads for 5 to 7 minutes or until lightly browned.
- Remove from the oven and let it cool before serving.
Chef's tips
- O forno deve estar bem aquecido a 220ºC antes de colocar os pães; o calor forte é essencial para inflar a massa
- Abra os discos com o rolo de maneira uniforme sem furos, impedindo que o vapor interno escape durante o cozimento
- Cubra os pães assados com um pano limpo ao sair do forno para mantê-los macios e flexíveis ao esfriar
Variations
- Pão sírio com ervas acrescentando uma colher de sopa de orégano ou zaatar à farinha integral seca
- Pão sírio com gergelim pincelando água sobre os discos antes de assar e salpicando sementes de gergelim
- Versão na frigideira assando os discos em chapa grossa bem quente por cerca de 2 minutos de cada lado
Substitutions
- A água morna pode ser substituída por leite desnatado morno para obter uma massa mais macia e com miolo suave
- O açúcar refinado pode ser substituído por mel, melado de cana ou açúcar mascavo na mesma proporção de 5g
- A farinha de trigo integral pode ser mesclada com metade de farinha de trigo branca para facilitar o manuseio e a elasticidade
How to store
Store the cold breads in a sealed plastic bag at room temperature for up to 3 days so they don't dry out. To consume soft in the following days, heat in the toaster or pan for 30 seconds.
Can it be frozen?
Whole wheat pita bread freezes very well. Wait to cool, pack in closed bags, and freeze for up to 90 days; thaw directly in the preheated oven or toaster for a few moments.
What to serve with
Serve as an accompaniment to traditional hummus, baba ganoush, dry curd, or slices of white cheese with olive oil. It is also ideal for assembling beirutes with roast beef, fresh lettuce leaves, and tomato.
Frequently asked questions
Does whole wheat flour make the bread denser than the white version?
Yes, 100% whole wheat bread has a slightly more rustic and nutritious texture; kneading for 10 minutes helps soften the dough and retain gases better.
Can I bake pita bread in a skillet instead of the oven?
Yes, use a heavy, very hot skillet over medium-high heat with a lid, flipping the disc as soon as it puffs up and browns for about 2 minutes per side.
What to do if the pita bread does not inflate during baking?
If the dough does not inflate, the oven temperature was below 220ºC, the thickness was uneven, or the dough rested little before entering the oven.
Why does pita bread puff up in the oven?
The thermal shock of the oven at 220ºC causes the water in the batter to evaporate quickly, creating steam pressure that separates the top and bottom walls, forming the pocket.
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