Whole Wheat Pita Bread

Whole Wheat Pita Bread takes approximately 45 minutes from beginning to end. One serving contains 267 calories, 8g of protein, and 6g of fat. For 24 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Barbara Bakes has 59 fans. A mixture of water, honey, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a super spoonacular score of 84%. Whole Wheat Pita Bread, Whole Wheat Pita Bread, and Wheat Pita Bread (Pockets) are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl, combine 1 cup flour, 1 cup whole wheat pastry flour, yeast, and salt. Add warm water, oil, and honey to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes.Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.Preheat oven to 450 with a pizza stone on the center rack. (At least 30 minutes before baking pita so your stone gets really hot.)Punch the dough down, and divide dough in to 6 pieces. Let pieces rest five minutes covered. Form each piece of dough in to a ball, flatten and roll out each piece in to an eight inch circle. Keep the rolled-out pitas covered until ready to bake, but do not stack.Bake pita two at a time on the baking stone until puffed and starting to brown, about 2 - 4 minutes. Turn pitas over and bake 1 - 2 minutes more. Wrap pita breads in a kitchen towel to keep warm until ready to serve.

 

Step by step:

1. In a large mixing bowl, combine 1 cup flour, 1 cup whole wheat pastry flour, yeast, and salt.

2. Add warm water, oil, and honey to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes.

3. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.Preheat oven to 450 with a pizza stone on the center rack. (At least 30 minutes before baking pita so your stone gets really hot.)Punch the dough down, and divide dough in to 6 pieces.

4. Let pieces rest five minutes covered. Form each piece of dough in to a ball, flatten and roll out each piece in to an eight inch circle. Keep the rolled-out pitas covered until ready to bake, but do not stack.

5. Bake pita two at a time on the baking stone until puffed and starting to brown, about 2 - 4 minutes. Turn pitas over and bake 1 - 2 minutes more. Wrap pita breads in a kitchen towel to keep warm until ready to serve.

Nutrition Information:

covered percent of daily need