Whole Wheat Pita with Biga

Understanding how the various elements work together helps you come up with your own recipes. This is one such example of making a whole wheat pita using a prefermernt.

Biga:

  • A pinch of yeast.
  • 130 grams of water.
  • 220 grams of all purpose flour.

Remaining:

  • 300 grams of Whole Wheat Flour.
  • 160 grams of Water.
  • 30 ml of olive oil.
  • A teaspoon of Yeast.
  • A teaspoon of Salt.

Prepare the Biga and let it ferment overnight. In the morning it would have almost tripled in volume. Add the remaining ingredients to the biga and knead into a firm dough. Let it rest for 60-90 minutes.

When it has doubled in volume, divide into 9-10 balls. Let the balls rest for about 30 mins. Roll into flat breads. Let these rest for about 10 minutes. Cook on a stove top or in the oven. Watch them puff up into beautiful balls.

Separate the two layers, stuff in with kababs and salad.

Enjoy.

Published by Imran

A s/w engineer by profession, I cook for my family.

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