Whole Wheat Pita Bread

So, my first attempt with pita bread was less than successful. They were soft and tasted ok, but the color definitely left something to be desired. Here's a recipe using whole wheat that I'd like to try soon from Annie's Eats
http://annies-eats.com/

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

*As always, anything mixed in a stand mixer can be mixed by hand.

Greek Salad

Serves 6

1 cucumber, seeded, and cubed
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Spicy Chicken Shawarma

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.