My inspiration for making my own pita bread came from the ever growing struggle to find brands that are vegan friendly. It turns out, I like making my own things anyway so clocking some hours in my kitchen making wholesome food is a win-win. This recipe was adapted from a recipe posted by Saad Fayed on About.com. The bread wasn’t a fluffy version of pita bread, more like a thin crust pita bread. Perfect for scooping dips!
- 1 pacakge of yeast
- 1/2 cup warm water
- 3 cups whole grain wheat flour
- 1 cup lukewarm water
- 1/2 cup rolled oats
Directions: Dissolce yeast in 1/2 cup of warm water. Stir until disolved. Let sit for 10-15 minutes until water is frothy. Put flour in large bowl, make a small depression in the middle and pour yeast in depression. Slowly add 1 cup of warm water, and stir with wododen spood until elastic, add in oats. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Allow to sit in bowl in a warm place for about 3 hours, or until it has double in size. Once, doubled, roll out in a rope, and pinch off 5-6 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 degrees and make sure the rack is on the very bottom. Be sure to also pre-heat your baking sheet. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up, turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Immediately place in storage bags. (Can be stored for up to one week in a pantry or bread box, and up to a month in the freezer when stored in a freezer bag).