Pita Bread From Freshly Milled Wheat Berries!

560 grams flour (freshly milled, unsifted!)

340 grams water

75 grams oil

25 grams sugar

13 grams yeast (I used instant)

11 grams salt

After mixing all the ingredients together so everything is well incorporated, Modernist Bread recommends doing 5 folds every hour, but this is where the main difference using freshly milled wheat berries comes in. The yeast tends to be far more active with freshly milled versus commercially bought flour, so you’ll need to watch the dough to make sure it’s not over-fermenting. I just waited until the dough was double in size, which was around 40 minutes between folds. This dough is REALLY active!

After the final fold, divide into 100 gram portions and shape into balls. I put them on a silicone lined baking sheet, covered in a plastic bag, and put in the refrigerator overnight for the final proof.

The next day, I rolled out the dough with a rolling pin into thin discs then baked them for 4–5 minutes in a oven preheated to 500F.

I baked mine on a baking steel and I was really happy with the results. Only a couple puffed up with the one big bubble, but they all puffed up to some degree, and most importantly of all they were delicious!

Cooking with freshly milled flour always seems to be healthier to me because all the bran, germ, and the oil they contain are retained in the final product. Just remember that more nutrients are available to the yeast as well, so rising times can be a little bit faster.

Sometimes the texture can be a little bit different than what you might be used to, but the flavor is unmatched.

The mill I use (affiliate link):

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