{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Whole-Wheat Pita",
 "description": "Soft half whole-wheat pocket breads that puff in a very hot oven, made with less salt and risen only until double for a mile-high kitchen.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "8 pitas",
 "totalTime": "PT2H",
 "recipeIngredient": [
  "1½ cups (180 g) whole-wheat flour",
  "1½ cups (188 g) all-purpose flour",
  "1 tsp instant yeast",
  "¾ tsp salt",
  "1 tbsp olive oil",
  "1 cup plus 2 tbsp (265 g) warm water (105 to 115 °F)",
  "flour, for rolling"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Stir the yeast into the warm water. Put both flours and the salt in a large bowl or a stand mixer, add the water and the oil, and stir to a shaggy dough."
  },
  {
   "@type": "HowToStep",
   "text": "Knead 8 minutes in the mixer, or 10 by hand on the counter, until the dough is smooth and springs back when you poke it. It should stay soft and a little tacky. Our flour is dry up here, so if it feels stiff, work in 1 tablespoon of water."
  },
  {
   "@type": "HowToStep",
   "text": "Cover the bowl and let the dough rise 45 to 75 minutes. Stop as soon as it has just doubled. A rise at 5,300 ft runs fast, and over-risen dough bakes up flat."
  },
  {
   "@type": "HowToStep",
   "text": "Set a heavy baking sheet upside down on the lowest rack and heat the oven to 475 °F for at least 30 minutes, so the sheet is properly hot."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the dough out and cut it into 8 even pieces. Round each into a smooth ball, cover with a towel and let them rest 15 minutes, so they roll out without springing back."
  },
  {
   "@type": "HowToStep",
   "text": "On a lightly floured counter, roll each ball into a 6-inch round about ¼ inch thick. Keep it even, with no folds or creases, and keep the rounds covered as you go."
  },
  {
   "@type": "HowToStep",
   "text": "Lay 2 or 3 rounds on the hot sheet and bake 3 to 5 minutes, until they balloon and are pale with a few brown spots. The heat turns the water in the dough to steam, and the steam pushes the two skins apart into a pocket."
  },
  {
   "@type": "HowToStep",
   "text": "Stack the hot pitas in a clean towel as they come out, so the steam keeps them soft. Bake the rest the same way."
  },
  {
   "@type": "HowToStep",
   "text": "Cool, then keep them in a bag at room temperature up to 3 days, or freeze up to 3 months. Warm a frozen pita 1 minute in a dry skillet."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "178 kcal",
  "proteinContent": "5.5 g",
  "carbohydrateContent": "34.3 g",
  "fatContent": "2.5 g",
  "saturatedFatContent": "0.4 g",
  "sugarContent": "0.2 g",
  "sodiumContent": "219 mg",
  "fiberContent": "3.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/whole-wheat-pita.jpg",
 "imageAlt": "Soft half whole-wheat pita breads, puffed, pale with a few brown spots, one cut open to the pocket, on a towel",
 "url": "https://asharedpalate.com/whole-wheat-pita"
}