Aish Baladi

Aish Baladi (Pita Bread)
Yield
8
Yield
8
Aish Baladi (Pita Bread)
Yield
8
Yield
8
Ingredients
  • 1/2tablespoon active dry yeast
  • 1 1/4cups waterheated to 105º
  • 2 1/2cups whole-wheat flourplus more for dusting
  • 1 Tbsp. kosher salt
  • 1/2tablespoon vegetable oilplus more for greasing
  • Cracked wheat bran for proofingoptional
Yield:
Instructions
  1. In a large bowl, whisk the yeast with the water and let stand until foamy, 10 minutes.
  2. Add half the whole wheat flour (1 1/4 cups) and stir until smooth. Cover the dough with plastic wrap and let stand for 30 minutes.
  3. Uncover the dough and, using your hand, stir the salt and oil into the dough and then add the remaining 1 1/4 cups whole-wheat flour and mix until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
  4. Place the dough in a large bowl greased with oil and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
  5. Pre-heat the oven to 450° for 30 minutes. Meanwhile, punch the dough down and divide into 8 equal pieces. Roll each piece into a ball and then flatten into a 5-inch circle. Lightly sprinkle the cracked wheat bran, if using, or more whole-wheat flour over 2 parchment paper-lined baking sheets. Divide the dough circles between the baking sheets and loosely cover with a kitchen towel. Let stand until slightly puffed, about 15 minutes.
  6. Working in batches, place the dough circles on the hot baking sheet or stone, spaced 2 inches apart, and bake until puffed and lightly charred in spots, 6 to 8 minutes. Transfer the breads to a rack and let cool for 5 minutes before serving.