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Whole Wheat & Soy Pita Pockets Recipe

Looking for an easy Whole wheat & soy pita pockets recipe? Learn how to make Whole wheat & soy pita pockets using healthy ingredients.


Submitted by ily51

Makes 8 servings



Pitas made with only ww and soy flour; a bit denser than white flour pitas, but super healthy.

Recipe Ingredients for Whole wheat & soy pita pockets

1 cup defatted soy flour
1 cup whole wheat flour
1 tbsp olive oil
1 tsp dry yeast
1/4 tbsp honey
1/2 cup warm water

Recipe Directions for Whole wheat & soy pita pockets

  1. Mix the yeast and honey in with the warm water until dissolved, leave covered in a warm environment until foamy (~10 minutes).

  2. In a large bowl, mix flours. Add oil and yeast mixture, while mixing with an electric mixer or a wooden spoon. Slowly add more water (about 1/2 to 1 cup), until the dough is of a good consistency, not too wet but not too dry, then mix a bit more.

  3. Cover the bowl with plastic wrap and leave in a warm environment until it has doubled in size (~90 mins).

  4. Store in refrigerator overnight (8-24 hours). This step is crucial for the gluten in the dough to release and make it bind nicely, as whole flours are a bit tougher to work with than refined ones. At this point, your dough should be moist, but firm and not very sticky, and easy to shape.

  5. Divide into 4 even amounts and roll into tight balls. Let sit for 15 minutes.

  6. Dust a working surface with flour and flatten the balls into rounds or whatever shape you fancy, they should be about 1/4-1/2 inch thick (it`s safer to make them too thick, rather than too thin). You can use a rolling pin or your hands.

  7. Let sit for another 15-30 minutes. In the meanwhile, preheat a cooking oven to the maximum cooking temperature.

  8. Generously sprinkle any kind of coarsely ground flour (I use cornmeal) on a large tray. The layer of flour should be so thick that you cannot see the tray through it. Note: I have tried oiling the tray and it resulted in undercooked bottom sides, even when baking the pitas to the point where they were nearly burned, but maybe you will have better luck than I did.

  9. Place as many pitas as you can fit on the tray, without them touching. (usually 2 for round ones) Bake far away from the source of heat until the edges start to brown a bit, roughly 10-15 minutes. Note: it is important that you do not open the oven for the first 5 minutes, or until they are fully puffed.

  10. Take out pitas and cover with kitchen towels until they cool down to room temperature. Repeat previous two steps.

  11. Cut in halves and serve with the filling of your choice.

Categories

Beans, Pasta, Breads, Advance, Bake, Vegetarian, Sugar-Free

Nutrition Facts
Serving Size 45.2g
Amount Per Serving
Calories
116
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
3mg
0%
Potassium
333mg
10%
Total Carbohydrates
16.0g
5%
Dietary Fiber
3.9g
16%
Sugars
3.0g
Protein
7.9g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 9%
* 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
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • Very high in selenium
  • High in thiamin
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