Wheat Pitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp dry yeast1-1/4 cup water at 105 degrees F1 Cup whole wheat flour2 cups unbleached flour1/2 tsp salt3/4 T extra virgin olive oil
Sprinkle yeast over hot water in large bowl and stir until dissolved. Add whole wheat flour and 1 cup of the unbleached flour. Stir for about one minute to activate the gluten in the flour and create a sponge. Let the sponge rest for at least 10 minutes.
Sprinkle salt over the sponge and add the olive oil. Mix well. Add the remaining cup of unbleached flour and mix until dough is too stiff to stir.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic. Shape into a ball and place in a large, well oiled bowl. Covered with oil lined plastic wrap and place in a warm place until the dough doubles in size (approximately one hour).
Place pizza stone in oven and preheat to 450 degrees F.
Gently punch the dough down and divide into 8 small balls. Roll each ball into an 8 or 9 inch circle, one at a time.
When the oven has preheated, place one unbaked pita circle in the center of the preheated pizza stone and bake for 3 minutes.
The pita circle will puff dramatically and be slightly brown when it is done. Remove from the oven and cool slightly before using.
Continue baking the other pita circles, one at a time, until all are done. Store, covered to use within a few days, or wrap and freeze to use later.
Options:
1) Sprinkle a small amount of cornmeal on the pizza stone before placing the pita circles on to bake.
2) Use 3 cups of unbleached flour rather than 1 cup of wheat and 2 cups of unbleached flour if you want a non-wheat version of pita bread.
To use:
1) Cut in half and fill each pita picket with your favorite salad or sandwich ingredients.
2) Leave whole and spread with your favorite pizza toppings, baking at 350 degrees F in the oven until the pizza toppings are cooked.
Enjoy!!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user REALLYROSE.
Sprinkle salt over the sponge and add the olive oil. Mix well. Add the remaining cup of unbleached flour and mix until dough is too stiff to stir.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic. Shape into a ball and place in a large, well oiled bowl. Covered with oil lined plastic wrap and place in a warm place until the dough doubles in size (approximately one hour).
Place pizza stone in oven and preheat to 450 degrees F.
Gently punch the dough down and divide into 8 small balls. Roll each ball into an 8 or 9 inch circle, one at a time.
When the oven has preheated, place one unbaked pita circle in the center of the preheated pizza stone and bake for 3 minutes.
The pita circle will puff dramatically and be slightly brown when it is done. Remove from the oven and cool slightly before using.
Continue baking the other pita circles, one at a time, until all are done. Store, covered to use within a few days, or wrap and freeze to use later.
Options:
1) Sprinkle a small amount of cornmeal on the pizza stone before placing the pita circles on to bake.
2) Use 3 cups of unbleached flour rather than 1 cup of wheat and 2 cups of unbleached flour if you want a non-wheat version of pita bread.
To use:
1) Cut in half and fill each pita picket with your favorite salad or sandwich ingredients.
2) Leave whole and spread with your favorite pizza toppings, baking at 350 degrees F in the oven until the pizza toppings are cooked.
Enjoy!!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user REALLYROSE.
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 146.0 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 2.7 g
- Protein: 5.2 g
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