Wholemeal pita bread
500 g of Wholemeal flour
310 g of water at room temperature
1 level teaspoon of dry yeast (or 8 g of fresh brewer's yeast)
1 tablespoon of extra virgin olive oil
2 teaspoons of fine salt
Start by mixing the flour with the dry yeast: if you are using brewer's yeast, dissolve it in water and add it to the flour. At this point, add the salt, mix and add the water and oil, then knead until the liquids are completely absorbed. Turn the mixture obtained on the worktop and continue to knead for 3/4 minutes. Once you have obtained a smooth and homogeneous consistency, form a ball, cover it with plastic wrap and let it rise in a dry place until it reaches three times the volume (about 3 hours).
When the leavening is complete, divide the dough into 8 pieces of about 90/100 g, shape into balls and, after dusting the worktop with flour, roll them out into discs of about 18 cm. Once all the discs have been created, let them rise for about 1 hour, then bake at 250° for 5/6 minutes in the lower part of the oven.
In cooperation with The Diary of Sonia