Before I tell you about these delicious pitas that I made and how easy they are and how you need to make them... I am going to tell you about the worst day I've ever had in awhile. Why? Because I feel like it and you are going to want the pita recipe enough to keep reading - I hope.
Macie has had a rash on and off for a little while now and I've been researching eczema and homemade natural creams for her. Over the weekend it flared up and it seemed to bother her so I made an appointment with her doctor. During our super fun visit, the doctor suggested an allergy blood work panel so we can rule out food allergies (that can cause eczema). Have you ever had to hold down a 2 year old so a lab tech can draw two vials of blood? Most traumatizing day ever. After calming Macie down with stickers and promises of a special treat, I had a good breakdown in the car and shopping we went. Macie got ice cream, a new outfit and Chik Fil A for lunch - all special treats. Can you tell I felt horrible??? Yeah, I so did. Don't worry though, I consoled myself with a yummy milkshake. Then we did our taxes. I don't think there's a milkshake available to console me for that. Here's my helpful hint of the day (besides make these pitas that I am about to get to): Don't plan a doctor's appointment and your accountant's visit on the same day. It's not good for your health.
Okay, now that I've vented about my day to you for no good reason - back to the pitas. These are awesome. You need to make them. Remember I told you that I am trying to make more of our bread products myself (hence the pizza dough)? Next on the list was pita and it is so worth it. I pinned a recipe from Budget Bytes forever ago and I am now kicking myself that I didn't do this sooner.
The original recipe is basically for regular pita but since I buy whole wheat pita, I changed it up. I think they still worked perfect and we all loved them. I made some greek chicken and tzatziki sauce - can you say scrumptious meal??
Whole Wheat Pita
adapted from Budget Bytes
Ingredients:
1 1/8th C warm water
1 1/2 tsp yeast
1 1/2 tsp sugar
1 Tbsp olive oil
1/2 C all-purpose flour
2 1/2 C whole wheat flour
1 tsp salt
Directions:
In a small bowl combine the warm water, sugar and yeast. Stir to dissolve and let sit for 5 minutes or until a foam develops on top. Once a foam develops, add 1 Tbsp of olive oil.
In a large bowl (or stand mixer), combine 1 cup of flour (1/2 being the all-purpose) and the salt. Stir them so they are evenly combined. Add the small bowl of liquid to the bowl with the flour. Stir to combine.
Continue mixing in flour until it forms a loose ball (if using a stand mixer, switch to dough hook). Turn the ball of dough out onto a floured surface and continue to knead in more flour until a soft and pliable (but not sticky) ball forms. You should have used around 3 cups of flour total and kneaded the dough for at least 3 minutes.
Place the ball of dough in an oiled bowl, cover loosely and let sit to rise for one hour or until doubled in size. I let the dough rise in the oven (off) but that's personal preference.
Punch down the risen dough and turn it out onto a floured surface. Stretch the dough into a log and cut it into 6 or 8 equal sized pieces. Shape each piece of dough into a smooth ball and then roll it out into a flat, 6 inch diameter circle.
Preheat the oven to 500 degrees and let the dough circles rest as the oven comes up to temp. Place a damp cloth over the dough circles so they do not dry out. When the oven is hot enough, place the dough circles on a wire rack (a couple at a time) and place the rack in the oven. I used a cooling rack. The dough will puff as they bake. When they are completely inflated but not yet turned brown you can remove it from the oven and put in the next batch. This only takes a couple minutes.
As you remove the pitas from the oven, stack them on a plate and cover with a damp cloth. This is an important step because the trapped steam will soften them as they cool. Once completely cooled, store the pitas in an air tight container in the refrigerator. Of course, that's if there are any left.
Before you roll your eyes at me, I know I tell you to make stuff all the time, but I really mean it. These pitas really didn't take long at all to make and they are way better and fresher and cheaper than any I've bought. I like knowing what is in our food and these are a great example of that. Now that Macie loves these, I really hope that her allergy test doesn't come back that she can't eat them. Fingers crossed!!
