Adapted from a recipe on tastebook. This recipe is my new favorite, I make it all the time and leave the dough in the fridge until I want to make more fresh pita.
- 15 ServingsServings
- 3 cups lukewarm water
- 1/2 cup honey
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons granulated yeast
- 1/2 cup extra virgin olive oil
- 1/4 cup vital wheat gluten
- 4 cups whole wheat flour
- 3 1/2 cups all purpose flour
Mix the water, honey, and salt together in a 5-quart bowl or a lidded food container until the honey and salt have dissolved into the water. Whisk in the yeast, then the olive oil.
In a separate medium bowl, whisk together the flours and the vital wheat gluten. Add the dry ingredients into the wet ingredients without kneading using a silicon spatula or a dough whisk. Mix until all the flour is incorporated into the dough and the dough looks like a shaggy blob.
Cover the dough (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top); approximately 2 to 3 hours. Place it in the refrigerator for at least 24 hours for best results and it gets even better the longer it sits up to 14 days. I usually split the dough into two ziploc bags for easy storage in my fridge. Then take out what you want to make at any time.
When ready to bake:
If using a baking stone, preheat the oven to 500°F at least 30 minutes before baking time. Preheat may be 5-15 minutes without a baking stone.
Just before baking, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Place the ball on a cutting board, divide it into fourths, and shape each forth into a ball in the same method as the large ball.
Using your hands and a rolling pin, roll a ball of dough out into a round with a uniform thickness of 1/8 inch throughout. You’ll need to lightly sprinkle the rolling surface lightly with all-purpose flour as you work, occasionally flipping the bread to prevent sticking to the rolling pin or the board. Do not slash or penetrate the surface of the dough or the pita will not puff. No rest/rise time is required. Shape the rest of the pita rolls.
If using a baking stone, slide the pitas directly onto the hot stone. If using a baking sheet or a cooling rack, place the sheet or rack into the oven. Bake for about 5-7 minutes until the pitas are very lightly browned and puffed.
Wrap the pita in a clean cotton dishtowel and set on a cooling rack when baking is complete. The pita will deflate slightly as they cool. The space between crusts will still be there, but may have to be nudged apart with a fork.
Once the pita is cool, serve or store in a plastic bag. For long-term storage, freeze the bagged No Knead Pita Bread.