Whole Wheat Pita Bread

Homemade pita is new to my repertoire but it's here to stay. This bread is puffy, soft, flavorful, and even healthful thanks to the whole wheat flour. Fresh from the oven we (or more correctly, I) couldn't stop tearing off pieces and stuffing them into our mouths. The leftovers we kept in the fridge and re-warmed the next day didn't disappoint either. Will definitely be making them again and again and may not be able to do store bought ever again.

Whole Wheat Pita Bread

{Recipe from Annie's Eats. These would be terrific stuffed with all kinds of amazing things like gyros for a start. Not to mention they are so great cut into wedges and dipped in hummus, tzatziki sauce, spinach artichoke dip, and the list goes on}

2 1/4 t active dry yeast

1 T honey

1 1/4 cups warm water, divided

1 1/2 cups bread flour, divided

1 1/2 cups whole wheat flour, divided

1/4 cup extra virgin olive oil

1 t salt

Cornmeal, for sprinkling

In the bowl of a stand mixer, combine yeast, honey, and 1/2 cup warm water. Stir gently. Whisk 1/4 cup each of bread and whole wheat flour into yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled, about 45 minutes.

Remove plastic wrap and return bowl to mixer stand, fitted with dough hook. Add in the remaining 3/4 cup warm water, 1 1/4 cups bread flour, 1 1/2 cups wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, until doubled, about 1 hour.

Once the dough has risen, transfer to a lightly floured surface and punch down dough. Divide into 8 equal parts. Form each into a ball. Flatten each ball and use a rolling pin to gently roll into 6 1/2-7 inch circles. Transfer rounds to a baking sheet lightly dusted with corn meal. Loosely cover rounds with plastic wrap or kitchen towels and let stand at room temp for 30 minutes, until slightly puffy.

While rounds are raising turn oven onto 500 degrees and place rack in middle position. Place a pizza stone (or cookie sheet) on rack and let heat with oven.

Transfer pitas onto heated cookie sheet or baking stone, about 3 at a time. Bake 2 minutes until puffed and lightly golden and then gently flip and bake for 1 minutes on remaining side. Transfer to a cooling rack and let cool. Store in an airtight container for up to 3 days.