No Knead Whole Wheat Pita Bread Recipe Servings 15 Ingredients 3 cups lukewarm water 1!" cup hone#$ 1 1!

" ta%lespoons kosher salt 1 1!" ta%lespoons granulated #east 1!" cup e&tra virgin olive oil$ 1!' cup vital wheat gluten ' cups whole wheat (lour 3 1!" cups White (lour )irections *i& the water+ hone#+ and salt together in a 5,-uart %owl or a lidded (ood container until the hone# and salt have dissolved into the water. Whisk in the #east+ then the olive oil. In a separate medium %owl+ whisk together the (lours and the vital wheat gluten. /dd the dr# ingredients into the wet ingredients without kneading using a silicon spatula or a dough whisk. *i& until all the (lour is incorporated into the dough and the dough looks like a shagg# %lo%. 0over the dough not airtight$ and allow to rest at room temperature until the dough rises and collapses or (lattens on top$1 appro&imatel# " to 3 hours. Place it in the re(rigerator (or at least "' hours (or %est results and it gets even %etter the longer it sits up to 1' da#s. I usuall# split the dough into two 2iploc %ags (or eas# storage in m# (ridge. 3hen take out what #ou want to make at an# time. When read# to %ake4 I( using a %aking stone+ preheat the oven to 55567 at least 35 minutes %e(ore %aking time. Preheat ma# %e 5,15 minutes without a %aking stone. 8ust %e(ore %aking+ dust the sur(ace o( the re(rigerated dough with (lour and cut o(( a 1,pound grape(ruit,si2e$ piece. )ust the piece with more (lour and -uickl# shape it into a %all %# stretching the sur(ace o( the dough around to the %ottom on all (our sides+ rotating the %all a -uarter,turn as #ou go. Place the %all on a cutting %oard+ divide it into (ourths+ and shape each (orth into a %all in the same method as the large %all. 9sing #our hands and a rolling pin+ roll a %all o( dough out into a round with a uni(orm thickness o( 1!: inch throughout. ;ou<ll need to lightl# sprinkle the rolling sur(ace lightl# with all,purpose (lour as #ou work+ occasionall# (lipping the %read to prevent sticking to the rolling pin or the %oard. )o not slash or penetrate the sur(ace o( the dough or the pita will not pu((. No rest!rise time is re-uired. Shape the rest o( the pita rolls. I( using a %aking stone+ slide the pitas directl# onto the hot stone. I( using a %aking sheet or a cooling rack+ place the sheet or rack into the oven. Bake (or a%out 5,= minutes until the pitas are ver# lightl#

%rowned and pu((ed. Wrap the pita in a clean cotton dishtowel and set on a cooling rack when %aking is complete. 3he pita will de(late slightl# as the# cool. 3he space %etween crusts will still %e there+ %ut ma# have to %e nudged apart with a (ork. >nce the pita is cool+ serve or store in a plastic %ag. 7or long,term storage+ (ree2e the %agged No Knead Pita Bread.