With Martha Bakes, discover Martha Stewarts tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

Watch a Preview

On todays show, Martha demonstrates how to transform everyones favorite time-tested bread recipes using alternative flours: honey-wheat Parker House rollsa more wholesome bread-basket classic, better than store-bought whole-wheat pita bread, and bakery-quality molasses-oat bread. Amaze your family and friends with homemade, professional-looking breads and rolls.

This Week’s Recipe

Whole-Wheat Pita Bread

Make Martha Stewart's Whole-Wheat Pita Bread recipe from the Breads & Rolls episode of Martha Bakes.

Ingredients

4 ½ cups all-purpose flour, plus more for dusting
2 envelopes (1/4 ounce each) active dry yeast (2 ¼ teaspoons each)
1 tablespoon honey
2 ¼ cups warm water (about 110 degrees)
1 ½ cups whole-wheat flour
1 tablespoon coarse salt
1/3 cup extra-virgin olive oil, plus more for bowl
Fine cornmeal, for sprinkling

Directions

In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 ½ cups all-purpose flour, the whole-wheat flour, salt, oil, and remaining 1 ¼ cups warm water.
Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to an oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, 45 minutes.
Punch down dough, and form into a ball; then turn out onto a flour surface. Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 pieces. Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down, flatten with your palm, and roll into a 6-inch round. Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels and repeat with the remaining dough. Let rest 30 minutes.
Preheat oven to 500 degrees and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to keep warm. Bake remaining pitas and serve.

Tips/Techniques

Reprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Yield: Makes 16