I used Molly's Whole Wheat Pita with my version of her recipe that she called Hummus with Meat All Over It.
On another note—I used a locally grown and produced white wheat flour for the whole wheat called for in this recipe. Referred to as "Naturally Sweet Wheat," this product is produced from premium white whole wheat flour that has a consistent protein content of 13%. White wheat flour has all the benefits of regular whole wheat flour (made from red winter wheat) but is paler in color, sweeter in taste and produces lighter baked products. The white whole wheat used to make "Naturally Sweet Wheat" is grown in Kansas and milled in rural New Cambria by FARMER DIRECT FOODS. This small mill is unique in that it can track any particular bag of flour from field to shelf. Their flour is organic, stone ground, and has no added preservatives or artificial ingredients. And, if that's not impressive enough, FARMER FARMER DIRECT FOODS grinds and packages premium wheat flour for KING ARTHUR FLOUR; one to two semi's full of bagged flour leaves the mill daily. The same flour used in bags of KING ARTHUR FLOUR also goes into bags of FARMER DIRECT FOODS flour sold under the brand name—PRIDE OF THE PRAIRIE.
Their website - http://www.farmerdirectfoods.com - includes a listing of where PRIDE OF THE PRAIRIE product may be purchased.
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| Barry tours FARMER DIRECT FOODS plant with Bob Morando, President/CEO of Farmer Direct Foods, Inc. |
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| The flour is bagged on an assembly line (above) and then stacked (below), ready to load on the semi's that ship flour to King Arthur Flour. |
Whole Wheat Pita Yield: 12 pitas
1 1/2 cups warm water (110 to 115°)
4 1/2 teaspoons (or 1 tablespoon + 1 1/2 teaspoons) granulated sugar
2 1/4 teaspoons active dry yeast (instant)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 cups bread flour + more as needed + some for dusting, too (all-purpose flour can be used but bread flour is preferred)
3/4 cup whole wheat flour—I used FARMER DIRECT FOODS, PRIDE OF THE PRAIRIE brand labeled as "Naturally Sweet Wheat"
Neutral oil or cooking spray, for the bowl
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
- With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks the bowl. Do NOT add too much flour; the dough should be smooth and slightly sticky.
- Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise (proof) at room temperature until it has doubled in size, about 2 hours.
Above -- dough added to the bowl for proofing.
Below -- Expanded dough about 2 hours of proofing.
- Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under.
- Place the balls 1" apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
- Preheat the fern to 500° and line 2 or 3 baking sheets with parchment.
- Lightly dish a work surface with flour. With a rolling pin, roll out the balls of dough into circles, 1/3" thick (Molly emphasized on the show that 1/3" thickness was the ideal so I measured as I rolled.)
- Place them on the lined baking sheet and bake until cooked through and puffy, about 5 minutes (took a little longer in my oven). You do not want them to brown. Cool on a rack.
- Leftovers can be frozen in an airtight container or ziplock bag and then reheated in the microwave or toaster.
Recipe without photos . . .
Whole Wheat Pita Yield: 12 pitas
1 1/2 cups warm water (110 to 115°)
4 1/2 teaspoons (or 1 tablespoon + 1 1/2 teaspoons) granulated sugar
2 1/4 teaspoons active dry yeast (instant)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 cups bread flour + more as needed + some for dusting, too (all-purpose flour can be used but bread flour is preferred)
3/4 cup whole wheat flour—I used FARMER DIRECT FOODS, PRIDE OF THE PRAIRIE brand labeled as "Naturally Sweet Wheat"
Neutral oil or cooking spray, for the bowl
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
- With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks the bowl. Do NOT add too much flour; the dough should be smooth and slightly sticky.
- Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise (proof) at room temperature until it has doubled in size, about 2 hours.
- Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under.
- Place the balls 1" apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
- Preheat the fern to 500° and line 2 or 3 baking sheets with parchment.
- Lightly dish a work surface with flour. With a rolling pin, roll out the balls of dough into circles, 1/3" thick (Molly emphasized on the show that 1/3" thickness was the ideal so I measured as I rolled.)
- Place them on the lined baking sheet and bake until cooked through and puffy, about 5 minutes (took a little longer in my oven). You do not want them to brown. Cool on a rack.
- Leftovers can be frozen in an airtight container or ziplock bag and then reheated in the microwave or toaster.
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