🌸 WHOLE WHEAT PITA BREAD🌸

In a bowl, mix the yeast with the water.

Add the flour and salt and mix a little, then add the oil.

Knead everything a little to integrate (just to integrate) and let the dough rest covered for 20 min. It should be moist enough to stick a little bit, but enough to work it well.

Take it out of the bowl and knead it on a floured surface. Preheat the oven to the lowest temperature to make a kind of homemade fermenter (I set it at 40 degrees).

Put the dough in an oiled bowl and cover the bowl with a kitchen towel. Turn the oven OFF and put the bowl with the cloth in it. Let the dough ferment for 20min.

When it has doubled in size as in the photo, take it out, weigh it, and divide the portions. With these quantities I got four little balls (8mitades of pita).

Cut the dough and remove the fermentation gas by hand and knead it into a ball (bolear, bakery term), cover it with a clean cloth and let it rest for 5-10 minutes.

Preheat the oven to 250° up and down heat with the tray you are going to use in it. Flour the worktop a little and with the help of a rolling pin, roll out the balls into discs. The thinner it is, the more it inflates in the oven, and the crispier it will be. I left it as in the photo.

‼️‼️importante, that the pan is hot and smooth. No need to put parchment paper. ‼️6minutos in the oven or until they are to your liking.

When they come out they seem to be hard but when they cool a little they become soft and you can cut them in half and open them with a serrated knife. Fill them with whatever you want. 😋