Mixing Whole Wheat Flour and Bread Flour
I recently returned from Israel and find myself making/eating an exceptional amount of pita to accompany my current obsession with the cuisine. However, I'm also trying to limit my intake of bad carbs. I was wondering if I can mix bread flour and whole wheat flour in an attempt to healthy up the lovely circles.
Adding whole wheat flour will do two things: it will require additional liquid be added, and it will also interfere with gluten production. It shouldn't be too much of a problem, but you will likely have to pay attention to how it affects your mix for a few tries.
Funny you should ask! I made 100% whole wheat pita breads last weekend, and I thought they were absolutely fabulous. I used the instructions from a May 2003 Gourmet recipe, http://www.epicurious.com/recipes/foo..., but changed the ingredients to the following:
1.5 teaspoon instant yeast
1 teaspoon honey
1.25 cups water
12.5 oz Whole Wheat Flour
2 tablespoons wheat gluton
2-3 tablespoons olive oil
2 teaspoons kosher salt
cornmeal for sprinkling baking sheets
I used a baking stone instead of throwing the dough onto a rack which I had in the oven during preheating. I then waited 30 minutes after the oven reached temperature to make sure everything was very hot. And finally, I could only cook 2 pitas at a time. Four would not fit on my stone.
The most surprising thing about these pitas was that they didn't go stale for three days.