Wholemeal pitta pockets

Method

• step 1

  Tip the yeast, 200ml of warm water and the date molasses into the bowl of a stand mixer fitted with the dough hook attachment and leave to stand until foamy. Scatter in the flours and 1½ tsp of fine sea salt, then start mixing on a low speed. Add enough warm water (100-150ml) to create a smooth dough, then add the oil and increase the speed for 5 minutes to knead. Cover and rest for at least 30 minutes or chill for up to a day.

• step 2

  Heat the oven to 240C/fan 220C/gas 9 with your heaviest baking tray or a pizza stone inside on the middle shelf. Cut the dough into 12 even pieces (about 70g each). Roll each into a ball using your palm, then put on a lightly floured baking tray, leaving space between each one. Leave to prove, uncovered, for 20-25 minutes – this will allow the gluten to rest before rolling out.

• step 3

  Dust the worksurface with a little flour and, using a rolling pin, roll each ball out into a 10cm round. Carefully put as many dough rounds as will fit in a single layer on the hot tray in the oven and quickly shut the oven door. Once the pittas have puffed up – this will take 2-3 minutes depending on how hot your oven gets – quickly remove them from the oven. They shouldn’t colour much and don’t need turning. Repeat with the remaining dough, keeping the baked pittas warm in a clean tea towel before serving.