Homemade whole wheat pita bread. Soft, fragrant and so much better than store-bought cardboard-like pita!
Whole Wheat Pita Bread
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Bread
Yield: 12 pita breads
- 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
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 500 degrees F and adjust oven rack to lowest position.
- 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; Fat: 3g; Carbohydrates: 25g; Sugar: 1g; Sodium: 195mg; Fiber: 3g; Protein: 6g