Whole Wheat Pita Pockets 1/2 Pita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/4 cup warm water1 Tbsp olive oil1 tsp salt2 tsp sugar2 3/4 cup whole wheat flour1/3 cup vital wheat gluten*1 1/2 tsp dry yeast
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.
* 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.
Nutritional Info 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
Member Reviews