Whole wheat pita bread is a recipe that can save many a party. A pile of these and a variety of dips along with spirits of course, can keep your guests busy for at least couple of hours.
Sometimes, the laziness of getting out of a cozy home into the supermarket can lead to some heart warming things. I’m talking about this bunch of pita bread. It’s not that I’ve not played around with yeast before. While foodies from US and Europe talk of fresh yeast, instant yeast and active dry yeast, I have access only to one kind of yeast – Active dry yeast granules – the brownish coloured beads whose efficiency is highly unpredicatble.
My last baking attempt ended with a smelly creamish slurry in the bowl, no bubbles, no foam, nothing. Probably because the yeast had been sitting in the refrigerator. This time I didn’t want to make any mistakes. The yeast was bought fresh (as fresh as a store can sell), stored in a cabinet, used in a water that was just warm and kept in the sun. The result being a really foamy, happy yeast. With the soaring yeast, my anticipations of making some fresh bread soared too. Here are the step by step instructions with pictures to making your own batch of pita bread.
The basic recipe is from my all time favourite baking resource – Baking Sheet and Nicole’s reference to Tyler Florence’s Food 911 show. I made just half the recipe and used mostly whole wheat flour.
Whole wheat Pita bread
Category – Yeast breads
Time taken – Roughly two hours including rising time
Makes – 6 pieces
Recipe source – Adapted from Baking Sheet, Food Network