Whole Wheat Pita Bread Recipe Without Oven | The Frugal Chef

I want to show you how to make whole wheat pita bread on the stove. Sabrina, a.k.a. the mini frugal chef, and I made this for you a few months back. She makes it for the family all of the time. Enjoy this easy homemade pita bread recipe. VEA ESTE VIDEO EN ESPAÑOL - /watch/ISttxP87bhv7t SUBSCRIBE HERE! - http://full.sc/LQTHYV Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Instagram : http://instagram.com/thefrugalchef Whole Wheat Pita Bread 2 teaspoons (7 grams) instant yeast 1/2 cup (118 grams) warm water — about 110F (43 C) for the yeast 2 1/4 (254 grams) cups whole wheat flour 1 cup (120 grams) white flour 2 teaspoons (11.38 grams) salt 2 tablespoons (26.6 grams) olive oil 3/4 cups (96 grams) room temperature water to finish the bread Place the yeast in a bowl and add the warm water. Mix and let it sit for about 5 minutes — until it starts bubbling. Place the flours and salt in another bowl. Whisk together. Add the flours and salt to the activated yeast. Add the oil and the water. Mix well with a wooden spoon. If you are kneading by hand - sprinkle some flour on a clean counter. Dump the mixture and start kneading until you have a uniform dough that is no longer sticky — about 20 minutes. If you are kneading in a stand-up mixer - use the hook attachment ant knead for about 5 minutes until the dough is soft and not sticky. Lightly oil a bowl with olive oil. Put the kneaded dough in it and roll it around in order to coat all sides. Cover the bowl with plastic wrap and place in a warm, draft free corner. Allow the dough to double in size. Lightly dust a clean counter with flour. Dump the dough on to the counter. Stretch it into a thick log and make 10 to 12 balls of dough, depending on how large you want the bread to be. You will have to weigh the dough if you want the bread to be the same size. Cover the dough balls with a clean, damp kitchen towel and let them rest for 10 minutes. Sprinkle more flour on a clean counter and on a rolling pin. Roll out the balls into thin circles. Heat a skillet — preferably cast iron — until very hot. Add the circles of bread, one at a time. Do not oil the pan. Cook the bread for about 2 minutes and flip. You will have some that will puff up into a balloon and others that will not. Don’t worry about this. They are perfectly fine. If you do get a balloon, gently press it down and then flip the bread. Cook the other side for another 2 to 3 minutes. You will notice the color will change as it cooks. Remove the bread into a basket and serve. Music courtesy of YouTube - Night Run Away by An Jone

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