Homemade whole wheat pita bread

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Ingredients

Sponge
• 160g all-purpose flour
• 4g yeast
• 150g water
• 6g sugar
Dough
• 40g flour
• 200g whole-wheat flour
• 8g salt
• 145g water
• 35g olive oil

Instructions

1. Mix sponge and let stand for 30 minutes, should be doubled and bubbling.
2. Mix all the ingredients for the dough and the sponge together till smooth. Dough will be a little on the wet side. Cover and proof for about 90 minutes.
3. Preheat oven to 230˚C.
4. Punch dough down and get rid of all the air sacs, divide into six portions (about 125g each)
5. On a well-floured surface, shape dough into balls and rest for 10 minutes to allow the gluten to relax and make rolling it out easier.
6. If baking in cast iron skillet, place in oven to heat up, otherwise heat your greaseproof oven trays, its best to place the breads on a hot surface, to get that crispiness on the bottom.
7. Roll each ball to less than ½ an inch. And place on floured parchment paper lined trays. It will be difficult to lift off the table if you leave it there after rolling.
8. Cover breads and let proof for another 20 minutes.
9. Start baking breads from the first on shaped, bake for 5 minutes, a well preheated oven is a must for this bread. Halfway through baking, the bread should puff up in the oven.
10. The big air pocket is full of steam, carefully transfer bread to a cooling tray and cover with a kitchen towel to use the steam inside to soften the crust of the bread.
11. Enjoy the bread with some hummus or my delicious lamb meatballs with yoghurt dressing. The recipe will be up next!