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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 90.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.0 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.8 g

View full nutritional breakdown of Whole Wheat Pita Pockets 1/2 Pita calories by ingredient
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Whole Wheat Pita Pockets 1/2 Pita

Submitted by: JENNIFERCLEMENT
Whole Wheat Pita Pockets 1/2 Pita

Number of Servings: 16

Ingredients

    1 1/4 cup warm water
    1 Tbsp olive oil
    1 tsp salt
    2 tsp sugar
    2 3/4 cup whole wheat flour
    1/3 cup vital wheat gluten*
    1 1/2 tsp dry yeast

Directions

Put ingredients in your bread machine. Use dough cycle. When ready, turn onto a floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each into a ball. Roll each ball out into a 6" circle. Set aside on lightly floured counter and cover with a clean tea towel. Let rise 25-30 min. (till slightly puffy,) Preheat oven to 500 degrees. Place two - three rounds on wire cooling rack and place rack in middle of oven. Bake 5 min. - till puffy and lightly browned. Remove rack and immediately wrap pitas in damp towel to soften. Continue to bake remaining pitas. Layer between damp towels. Allow to completely cool. Cut pita breads in half (or split the top edge.) Fill as desired. Store in a plastic ziploc bag in fridge for a few days. To rewarm wrap in damp towel and then foil and reheat in a warm oven for 20-25 min.

* may use whole wheat bread flour in place of the whole wheat flour and gluten.

Serving size is 1/2 pita.

Number of Servings: 16

Recipe submitted by SparkPeople user JENNIFERCLEMENT.






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Member Ratings For This Recipe

  • I just made these and they turned out grreat, just what I was looking for!!!! LOVE!!! - 2/18/13

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  • these came out perfect!! - 1/13/12

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  • was looking for a recipe for this as the grocery store pitas include stabilizers and other additives to keep them fresh longer (I also discovered that my grocery store keeps them frozen till they restock the shelf - gross) - 6/15/10

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