whole wheat pita
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 182.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 436.0 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 5.5 g
- Protein: 6.0 g
View full nutritional breakdown of whole wheat pita calories by ingredient
Submitted by: KFEARS
Introduction
I wanted a 100% whole wheat pita recipe that would balloon every time and was successful with this combination. I also used a bit more yeast than other recipes to cut the rising time. These were soft and delicious and ballooned just right. I wanted a 100% whole wheat pita recipe that would balloon every time and was successful with this combination. I also used a bit more yeast than other recipes to cut the rising time. These were soft and delicious and ballooned just right.Number of Servings: 8
Ingredients
-
3 cups wheat flour
1 1/2 teaspoon salt
2 teaspoon yeast
2 Tablespoons olive oil
1 1/4 cup warm water
Directions
1. Combine all ingredients in mixer. Mix with dough hook until smooth. (About 6 minutes.) Let rest 5 min while preparing an bowl sprayed with cooking spray. Mix 1 more minute. Turn into bowl. Cover and let rise until 1 1/2 to 2 times original size. (about 45 min.)
2. Put pizza stone on upper rack about 1/3 way down the oven. Heat oven as hot as it will go. (550 on my oven) Turn dough onto floured surface. Divide into 8 balls (about 90 grams each) Cover and let rise again until 1 1/2 times in volume. (about 30 minutes)
3. Roll dough into 3-4 inch disk. Let rest while getting pizza peel ready. Starting with the 1st disk you rolled last time, roll each disk out to about 5-6 inches. Transfer to pizza peel then to oven to bake on pizza stone (preferably 1 at a time but no more than 2.) Bake about 2 minutes - set timer for 1 minute. At one minute, turn on oven light and watch the pita. It will start to bubble, then puff into a complete balloon. When they are a full balloon, wait 20 seconds and take them out. Repeat for the rest of the pitas.
Number of Servings: 8
Recipe submitted by SparkPeople user KFEARS.
2. Put pizza stone on upper rack about 1/3 way down the oven. Heat oven as hot as it will go. (550 on my oven) Turn dough onto floured surface. Divide into 8 balls (about 90 grams each) Cover and let rise again until 1 1/2 times in volume. (about 30 minutes)
3. Roll dough into 3-4 inch disk. Let rest while getting pizza peel ready. Starting with the 1st disk you rolled last time, roll each disk out to about 5-6 inches. Transfer to pizza peel then to oven to bake on pizza stone (preferably 1 at a time but no more than 2.) Bake about 2 minutes - set timer for 1 minute. At one minute, turn on oven light and watch the pita. It will start to bubble, then puff into a complete balloon. When they are a full balloon, wait 20 seconds and take them out. Repeat for the rest of the pitas.
Number of Servings: 8
Recipe submitted by SparkPeople user KFEARS.
