Whole Wheat Pita Bread
Combine the following in the bowl of a stand mixer with the paddle attachment:
3 1/4 c. whole wheat flour
1 TBS vital wheat gluten
1 1/2 tsp. salt
2 1/2 tsp. yeast
2 1/2 TBS olive oil
1 1/4 c. room temperature water
Mix on low speed for about 20 seconds. Change to dough hook and knead on level 4 (medium) for 10 minutes. Watch it for the first 2 minutes and add a bit more water or flour as needed.
Scrape dough into an oiled bowl and then flip the dough over, so it’s oiled on all sides. Cover with lid or plastic wrap.
Refrigerate overnight or up to 3 days. Checking a few times in the first 4 hours and punching down when it begins to rise.
Remove from fridge and cut dough into about 12 pieces. Work with one piece at a time and keep the rest covered with damp cloth. Make a ball of each piece, then flatten into a disk. Cover with oiled plastic and let rest for 20 minutes.
Preheat oven to 475 and put your baking stone, cast iron skillet, or baking sheet in there.
Roll each disk into a circle 1/4 inch thick and allow to rest, uncovered for 10
Quickly transfer a few pitas at a time into the oven and bake for 3 minutes. The pita should be completely puffed but not beginning to brown.
Remove from oven and immediately cover with a kitchen towel to cool.
(My apologies for the lack of helpful photos. These quick few from my iPhone are all I’ve managed to take. Amazing, considering I make these yummy pitas frequently now. More photos will come in the future, hopefully.)