Whole Wheat Pita Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup warm water 1 (.25 ounce) package active dry yeast 1 tablespoon molasses 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups soy flour cooking spray cornmeal for dusting
1. In a bowl mix the water, yeast, molasses. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour, soy flour and salt mixture. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
2. Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
4. Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.
Makes 12 pitas
Number of Servings: 12
Recipe submitted by SparkPeople user KIERAE.
2. Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
4. Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.
Makes 12 pitas
Number of Servings: 12
Recipe submitted by SparkPeople user KIERAE.
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 190.7 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.5 g
- Protein: 8.6 g
Member Reviews
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ALILDUCKLING
I like the soy in the mix! I have decided to cook as 12 mini-pitas rather than split later - partially due to the fact that we freeze ours and this is easier. Also have had some problem with the pitas puffing up, altho this got better with minis and assume experience is also a factor. - 2/4/16