Though there are plenty of perfectly good packaged pita breads, there’s nothing like fresh-out-of-the-oven pita — especially whole wheat, which tends to go stale pretty fast once packaged. This recipe, adapted from Deborah Madison’s Vegetarian Cooking for Everyone, yields an easy and pleasing dough to work with. Store leftover balls of dough (individually wrapped) in the freezer, then thaw and cook to order.
|1||envelope (2¼ tsp.) active dry yeast|
|2||Tbsp. extra-virgin olive oil|
|½||cup wheat bran|
|1½||cups spelt or whole-wheat flour|
|2||cups all-purpose flour (you’ll need more for dusting the counter and possibly working into the dough)|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry