By Chef Del Sroufe
This recipe is also from a CNS Kitchen Cook-Along (cnskitchen.nutritionstudies.org)—this time, a three-hour virtual cook-along class on breadmaking. And what a great recipe to learn! Since I learned how to make these pitas, I’ve become convinced that I’ll never buy pita bread again. I prefer the stovetop method, and if I have apple butter handy—ahhh, so good!
Makes 8 pitas
1¾ cups warm water (about 105°F)
4 pitted Medjool dates
4 teaspoons active dry yeast
3–3½ cups whole wheat flour
¼ cup ground flaxseeds
1. Blend the water and Medjool dates. Pour into a mixing bowl. Sprinkle the yeast over the water mixture, and let it sit until the yeast starts to foam.
2. Add 2 cups of the whole wheat flour and mix with a whisk for 100 strokes. Let it sit for 5 minutes to allow the flour to hydrate.
3. Add the flaxseeds and ½ cup flour to the bowl and fold them into the dough.
4. Stir the dough until it becomes too stiff to manage.
5. Place the dough on a baking mat and gently knead it for 5 minutes, until the dough is smooth and elastic. Add more flour as needed and continue kneading until the dough is smooth and barely sticky.
6. Place the dough in a bowl and cover with a damp towel. Let rise until doubled in size, about 1 hour.
7. Punch the dough down and let it rise again. This rise will take less time than the first rise.
8. Punch the dough down one last time, then divide it into 8 pieces.
9. Roll each piece into a round 5 to 6 inches wide. Place them on a floured surface, cover them with a dish towel, and let rest for 10 minutes.
Oven Method
10. Preheat the oven to 500°F and put a large baking sheet in the oven to preheat.
11. Remove the baking sheet from the oven. Line it with parchment paper and place the pieces of pita bread on the sheet.
12. Bake on the bottom rack for five minutes.
13. Remove from the oven and let cool on a wire rack.
Stovetop Method
10. Preheat a heavy-bottom or cast-iron skillet over high heat for several minutes.
11. Place each pita round, one at a time, on the skillet and gently press on it. This will make the pita puff up so it can be split when you are ready to fill it. Cook for 1 minute on each side.
12. Place on a wire rack to cool.