WHOLE WHEAT PITA BREAD RECIPE RECIPES

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WHOLE WHEAT PITA BREAD RECIPE: HOW TO MAKE IT



Whole Wheat Pita Bread Recipe: How to Make It image

After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. This nutritious whole wheat pita bread is a favorite with young and old alike. —Ruby Witmer, Goshen, Indiana

Provided by Taste of Home

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 1 dozen.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.

Nutrition Facts : Calories 212 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 593mg sodium, CarbohydrateContent 37g carbohydrate (1g sugars, FiberContent 6g fiber), ProteinContent 7g protein.

WHOLE WHEAT PITA RECIPE | MOLLY YEH | FOOD NETWORK



Whole Wheat Pita Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Total Time 3 hours 0 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 8

1 1/2 cups warm water
4 1/2 teaspoons sugar 
2 1/4 teaspoons active dry yeast 
3 tablespoons olive oil
1 1/2 teaspoons kosher salt 
2 cups bread flour, plus more as needed and for dusting
1 3/4 cups whole-wheat flour
Neutral oil or cooking spray, for the bowl

Steps:

  • In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
  • With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
  • Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
  • Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
  • Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.

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