Easy Whole Wheat Einkorn Pita Bread
Equipment
- Items I used in this recipe: Whole Wheat Einkorn Flour, Yeast, Kilner clip-top jar, Salt, Honey, dough-kneading tool, bowl scraper, small mesh strainer, half-sheet baking pan, cooling rack
Ingredients
- 350 grams Whole Wheat Einkorn Flour
- 175 grams Water 100°F
- ¾ tsp Instant Yeast (5 grams) (I used SAF Instant Premium Yeast -High Power)
- 2 tsp Kosher Salt (5 grams) (I used Diamond Kosher Salt)
- 1 tbsp honey (21 grams)
Instructions
- Combine whole wheat einkorn flour, salt, yeast, honey, and water in a large bowl. Stir ingredients with a dough-kneading tool or a sturdy metal spoon. Once combined let the dough rest for 5 minutes. Einkorn needs time to absorb the liquid.
- After resting for 5 minutes, start kneading the dough. I knead the dough in the bowl until the dough is shaggy dough that holds together well. Then, I turn the dough out onto a smooth surface countertop and knead the dough for 1 minute, until the dough becomes smooth. The dough is still a little sticky (einkorn is sticker dough).
- Next, form the dough into a ball, a bowl scraper is a good tool to help achieve this.
- Once the smooth dough ball is achieved, place the dough ball back into the bowl.
- Then, cover the bowl, and let the bowl proof in a warm place for 1-2 hours depending on the temperature of your kitchen. (In a proofing drawer for 1 hour, on my kitchen counter for 2 hours--I live in a year-round cold climate.)
- Once the dough proofs:Divide the dough into 6 to 8 equal pieces onto a lightly floured working surface. (6 if you want larger pitas and 8 if you want smaller pitas.) I use the claw method for forming round dough balls. Place your hand over the dough ball and move your hand in a cicle multiple times with your hand cupped like a loose claw around the dough.
- Next, flatten the dough ball into a uniform circle with your hand. This makes rolling dough out with the rolling pin easier.
- Roll each piece of pita into a circle, a six-inch round. This is easiest done if you first dust with a small of flour. The best way to ensure it's a small amount of flour is with a small mesh strainer (sifter).
- Optional: You can use a bowl scraper to make the edges a uniform shape and thickness. Do this by gently pushing the bowl scraper into the dough. Do this all the way around the sides of the rolled-out pita dough. See the above pictures for example and clarity.
- Once the pitas have been rolled out, use a bowl scraper to transfer the pitas to a lightly dusted baking sheet or a baking sheet covered with parchment paper.
- Cover these rounds and let proof. They will proof for 45 mins. (I use a proofing drawer when my kitchen is cold).
- Preheat oven and baking sheets to 450°F. (Put the baking sheets in the oven when you turn the oven on to preheat it.)
- Once the oven and baking sheet pans are at 450°F place pitas as directly onto the hot sheet pan. If you made 6 larger pitas, I recommend putting only three pitas per half-sheet baking pan (17.9"x12.9"x1") to give room for the pitas to puff.
- Bake pits for 4-5 mins at 450°F until they are puffed up. You are looking for puffing NOT browning in this recipe. Not all pitas puff up, but mine usually do. This is a short bake time so keep a close watch.
- To eat the pitas, cut open the pita part way, exposing the center. Fill with your favorite ingredients or dip into your favorite dips.
- You can let these cool on a cooling rack or wrap them in a tea towel and serve warm. The pitas can be stored in a plastic bag in the refrigerator for 3 days or freezer for a month.
Servings: 6