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Karry Hosford
Yield 6 servings
A pizza stone yields puffier bread. If you don't have one, use the back of a heavy jelly roll pan to bake these. After it has risen, you can keep the dough refrigerated for three days.


  • 1/2 teaspoon dry yeast
  • 1 1/4 cups warm water (100° to 110°)
  • 1 1/4 cups whole wheat flour, divided
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon olive oil
  • 1 3/4 cups bread flour
  • Cooking spray

Nutrition Information

  • calories 233
  • caloriesfromfat 6 %
  • fat 1.5 g
  • satfat 0.2 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 8.3 g
  • carbohydrate 47.3 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 578 mg
  • calcium 15 mg

How to Make It

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add 1 cup whole wheat flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly).

  2. Stir in salt and oil. Lightly spoon bread flour into dry measuring cups; level with a knife. Add bread flour, stirring with a spoon. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining whole wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Coat the inside of a large zip-top plastic bag with cooking spray; add dough. Seal and refrigerate 12 hours or overnight.

  3. Place pizza stone on the bottom rack in oven. Preheat oven to 500°.

  4. Turn dough out onto lightly floured surface; shape into 12-inch log. Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Cover; let rest 1 hour.

  5. Roll each ball into a 6-inch circle. Place 3 circles on pizza stone. Bake at 500° for 5 minutes. Transfer pitas to top rack; bake an additional 2 minutes. Cool on a wire rack. Repeat with remaining dough.