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Soft, fragrant and so much better than store-bought cardboard pita.
Makes 12 small pita bread rounds
New quantity:
Total time: 2 hours 35 minutes
Prep: 20 minutes
Inactive: 2 hours
Cook: 8 minutes
Rest: 5 minutes
Ingredients
1-1/4 cups warm water
2 tablespoons extra virgin olive oil
1 cup all-purpose flour
2 cups whole-wheat flour
3 tablespoons vital wheat gluten
2 teaspoons sugar
1 teaspoon salt
1 envelope rapid rise yeast
1/4 cup more all-purpose flour for flouring and rolling out the dough
Directions
1. Add first eight ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer’s directions. Select dough cycle. 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.
2. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
3. Divide dough into 12 portions, each weighing about 2 ounces, or 60 grams. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 5-to-6-inch circle. Place rounds on two ungreased baking sheets lined with parchment paper, 6 rounds on each. Cover with a clean tea towel and let rise about 30 minutes or until slightly puffed.
4. Preheat oven to 500 degrees F and adjust oven rack to lowest position.
5. Bake each batch 4 minutes, until puffed. Remove from oven. Cool 5 minutes on a wire rack. Serve warm.
Nutrition per pita round
Calories 146.9
Total Fat 2.8 g
Saturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 194.8 mg
Total Carbohydrate 25.6 g
Dietary Fiber 2.8 g
Sugars 0.7 g
Protein 5.9 g
Weight Watchers Points Plus: 4 points
