Whole Wheat Pita Bread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.3
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.0 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.4 g

View full nutritional breakdown of Whole Wheat Pita Bread calories by ingredient



Number of Servings: 8

Ingredients

    1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
    1 teaspoon honey
    1 1/4 cups warm water (105–115°F)
    2 cups bread flour or high-gluten flour, plus additional for kneading
    1 cup whole-wheat flour
    1/4 cup extra-virgin olive oil
    1 teaspoon salt
    Cornmeal for sprinkling baking sheets

Directions

Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.

Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Cooks' note:
• Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.

Number of Servings: 8

Recipe submitted by SparkPeople user CAKE-OR-DEATH.