Whole Wheat Pita Pocket Bread Recipe

Looking for an easy WHOLE WHEAT PITA POCKET BREAD recipe? Learn how to make WHOLE WHEAT PITA POCKET BREAD using healthy ingredients.


Submitted by blueeyedlilly

Makes 8 servings



Once you make these you will not buy store bought pita breads ever again!! You get a huge pocket that is soft but yet holds up to whatever you want to stuff in it. Unless the store bought ones these will not fall apart!

Recipe Ingredients for WHOLE WHEAT PITA POCKET BREAD

1 cup warm water
1 tablespoon olive oil
1 teaspoon salt
2 teaspoon white sugar
3 cups whole wheat flour
1 1/2 teaspoon yeast

Recipe Directions for WHOLE WHEAT PITA POCKET BREAD

  1. In a large bowl, combine first 4 ingredients. Add 1 cup of flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.) You want a "bouncy" dough, that when you put you finger in it the indention stays. Knead for 2-3 mins on well floured surface.

  2. Put your dough into bowl, lightly oil bowl and top surface of dough. Cover and set in a warm place to rise, till double (almost an hr. not any longer or you will not have a pocket in pita. Learned the hard way :(

  3. Punch dough down and turn onto a lightly floured suface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6-7 in circle.

  4. As you roll the rounds, set them aside on a floured countertop, and cover loosely with a towel. Let rise for about 25-35 mins. until slightly puffy (The rounds will still be thin though) (This step is a must as it develops the pocket for the pita when baked)

  5. Preheat oven to 500 F. Place 2 rounds, side-by-side, onto a wire rack. The kind that you use for cooling things on. Place rack in the iddle of the oven. Bake rounds for 4-5 mins. (I find 4 mins is perfect because my oven is very hot) You want the tops slightly browned and very puffy!!! (If it browns too much the dough with my tough and not pliable)

  6. Remove from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue to bake the rest of the pitas. Remembering to place them under the towel when done.

  7. Allow to completely cool before cutting and stuffing.

  8. Store pitas in a zippered bag in the fridge for 5 days or in the freezer for longer storage times. (When I make these they never make it to the freezer, or in the fridge that long).

  9. To re-warm pitas, wrap them in a damp towl and then wrap in foil. Place in a warm oven (200-250F) for about 20 mins.

  10. Enjoy!!!

Categories

Breads

Nutrition Facts
Serving Size 80.8g
Amount Per Serving
Calories
192
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
293mg
12%
Potassium
66mg
2%
Total Carbohydrates
37.1g
12%
Dietary Fiber
1.4g
6%
Sugars
1.2g
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
95% confidence
B+
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in selenium
  • High in thiamin
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