- 2 cups all purpose flour (plus more as needed)
- 1/2 cup whole wheat flour
- 1 cup water (lukewarm, 95-100ºF)
- 1 tablespoon honey
- 2 teaspoons active dry yeast
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Whisk together all-purpose and whole wheat flours until evenly incorporated. Set aside.
- Add lukewarm water to the KitchenAid® Glass Bowl of your Stand Mixer, fitted with the flat beater. Stir in honey, then sprinkle yeast evenly over top. Stir to combine. Add 1/2 cup of sifted flour mixture, then mix on low speed until all flour is incorporated (it will be a little chunky, that’s ok). Let sit in a warm location for 15 minutes or until frothy.
- Add the remaining flour along with olive oil and salt and mix with the flat beater until mixture comes together in a shaggy dough. Replace the flat beater with the dough hook and knead on low speed for 5 to 7 minutes or until dough is smooth and pulls off the sides of the bowl (it will still stick to the bottom). Scrape onto a generously floured surface and knead in another 2-4 tablespoons of flour until dough comes together in a smooth, yet still slightly tacky ball.
- Lightly coat the cleaned Glass Bowl with olive oil. Place dough in Glass Bowl, flipping to coat all sides with oil. Lightly cover with plastic wrap or a clean dish towel and let sit in a warm location until doubled in volume, about 1-2 hours.
- Position the SatinGlide® Rack on the KitchenAid® Electric Double Oven Convection Range to the bottom 1/3 of your oven; preheat to 500ºF. Place a pizza stone or upside-down baking sheet onto the rack to preheat as well.
- Turn the dough out onto a lightly floured surface and shape into a uniform log. Using a pastry cutter or a knife, cut the dough into 8 even portions. Shape each portion into a ball, then arrange on a lightly floured surface. Cover with a slightly damp dish towel and a layer of plastic wrap; keep the dough balls covered as you work.
- Working with one pita at a time, lightly sprinkle the dough with flour and roll into a thin circle, approximately 1/4” thick. Carefully transfer to the hot pizza stone. Bake for 2 to 3 minutes, or until pita has bubbled and puffed and bottom is lightly golden brown, then carefully flip with tongs and bake for 1 to 2 minutes more. Bake slightly longer if you prefer a crispier pita.
- Remove the pita from your Electric Double Oven Convection Range using tongs (be careful, the steam inside the pocket is very hot). Place the pita on a plate and immediately cover with a clean dish cloth. Let sit for a few minutes, then transfer to a zip-top freezer bag. This will keep the pita warm and soft while you bake the rest. Repeat with remaining dough balls.
- Serve warm, or store in a zip-top freezer bag in the refrigerator for 2 to 3 days. You can also freeze fresh pita for later use.
|Calories170Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.