Whole Wheat Pita Bread Recipe

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Looking for an easy Whole Wheat Pita Bread recipe? Learn how to make Whole Wheat Pita Bread using healthy ingredients.


Submitted by pgwillia

Makes 8 servings



http://www.epicurious.com/recipes/food/views/WHOLE-WHEAT-PITA-BREAD-108122

Recipe Ingredients for Whole Wheat Pita Bread

1/4 oz active dry yeast
1 teaspoon honey
1 1/4 cups warm water (105?115F)
2 cups bread flour
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt

Recipe Directions for Whole Wheat Pita Bread

  1. 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.)

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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 350F oven.

Categories

Breads, Bake

Nutrition Facts
Serving Size 93.2g
Amount Per Serving
Calories
236
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
293mg
12%
Potassium
69mg
2%
Total Carbohydrates
36.8g
12%
Dietary Fiber
1.4g
6%
Sugars
0.8g
Protein
5.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in selenium
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