Whole Wheat Pita

I was asked recently why none of my pita bread recipes take place in a single day. The answer to that is flavor, simply put. Allowing the yeast to work overnight always results in more flavorful pita bread. Having said that, it doesn't mean we can't bake pita bread the same day we start it. In fact, here is how I make pita the same day with this fabulous no-knead method.

First, we measure 500g whole wheat pastry flour:

Place it in a container, and measure 275g water at room temperature:

Add some active-dry yeast and let it bubble:

Add 10g of sea salt and dissolve it in the water:

Add the water to the flour:

And mix until a dough forms:

Preheat the oven, with a baking steel, to 565 degrees:

Cover the container, and let the dough rise for two hours:

Flip the dough onto a clean work surface:

Fold the dough onto itself:

And roll it into a log:

Cut the log into three equal pieces:

Then, cut each piece in half:

Starting with the first ball, with minimal flour, shape it into a puck:

Then use your fingers to make it into a disc shape:

Roll it thin using a rolling pin keeping it as even as possible:

Flip it onto the baking peel:

And slide it onto the hot baking steel:

And watch it puff up:

Place it on a cooling rack, and repeat:

Flatten it into a disc:

Roll it thin:

Flip it:

And bake it:

Remove it when it puffs up:

And repeat:





And repeat:





And repeat with the remaining two dough balls. This is the end result:

Bon appétit!



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.