Vegan Wheat Pita Bread Made on the Stove

This simple for puffy, pillowy pita is perfected with a little bit of love and patience.

Servings: 8


2 ½  cups of flour, divided, plus more for kneading

1½ cups lukewarm water, divided

1 1/2 teaspoons of dry active

1 teaspoon of light brown

1 cup of wheat  

½ teaspoon salt

1 teaspoon of olive oil, plus more for frying

How to prepare:

What you do is mix 1 cup of flour, 1 cup of lukewarm water, yeast, and in a medium bowl. Use a fork to mix. Cover with a dish towel and let sit for 30 minutes, or until the mixture is thick and foamy.

Add 1 cup of flour, 1/2 cup of lukewarm water, 1/4 cup of whole wheat flour, and salt. Mix until you get a sticky dough. Move to a clean floured surface and knead for 10 minutes, gradually adding 12 cup of and oil, until dough is springy to the touch. Make a ball out of the dough and put it in a mixing bowl. Cover with a kitchen towel and let rise for 1 hour, or until it’s doubled in size.

Move the dough to a floured surface and knead it for 1 minute. Cut the dough into 8 equal pieces with a sharp knife and roll each piece into a ball with your hands. Cover and let rise for 30 minutes more.

Roll each ball into a flat circle, cover, and let rise for another 30 minutes.

Over medium heat, cook pitas one at a time for one to two minutes on each side, or until they puff up. Warm is best.

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