Whole Wheat Pita Bread

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Whole Wheat Pita Bread

Homemade whole wheat pita bread. Soft, fragrant and so much better than store-bought cardboard-like pita!

Whole Wheat Pita Bread
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Bread
Yield: 12 pita breads
New quantity:
Ingredients
  • 1¼ cups warm water
  • 2 tablespoons olive oil
  • 1 cup all purpose flour plus ¼ cup more for work surface
  • 2 cups 100% whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 envelope rapid rise yeast
Instructions
  1. Add the water, olive oil, 1 cup all purpose flour, 2 cups whole wheat flour, vital wheat gluten, sugar, salt and yeast to a 1-1/2- or 2-pound bread machine pan. Select the dough cycle.
  2. Check the dough after 10 minutes or so, while the machine is mixing it. Dough needs to be smooth and springy to the touch, not dry and not sticky. Add a little more flour or water if needed - one teaspoon at a time.
  3. When dough cycle is complete, remove the dough from the bread machine. Cover it with a clean towel and let it rest for 10 minutes.
  4. Using a sharp knife, divide the dough into 12 equal portions, each weighing about 2 ounces. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 6-inch circle. Place the rounds on two baking sheets lined with parchment paper, 6 rounds on each. Cover with a clean towel and let rise at least 30 minutes, and preferably 1 hour, until slightly puffed.
  5. Preheat oven to 500 degrees F and adjust oven rack to lowest position.
  6. Bake each batch 4-5 minutes, until puffed. Remove from oven. Cool 5 minutes on a wire rack. Serve warm.
Nutrition Per Serving
Serving size: 1 pita bread; Calories: 147; Total Fat: 3g; Carbohydrates: 25g; Sugars: 1g; Sodium: 195mg; Fiber: 3g; Protein: 6g

 
Whole Wheat Pita Bread