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    Home » Recipes » Global Recipes

    Whole Wheat Pita Bread

    Published: Mar 24, 2015 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Here’s a classic whole wheat pita bread recipe that you will just love. They’re strong, flavorful, and dependable. Recipe adapted from Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney, by permission of the author.

    Recipe

    Fresh whole wheat pita bread recipe

    Whole Wheat Pita Bread

    Here’s a classic whole wheat pita bread recipe that you will just love. They’re strong, flavorful, and dependable.
    5 from 1 vote
    Print Pin Rate Email
    Course: Homemade breads - pita
    Cuisine: Whole grain flatbread - Middle Eastern
    Diet: Vegan, Vegetarian
    Keyword: how to make pita bread, pita bread recipe, whole wheat pita bread recipe
    Prep Time: 45 minutes minutes
    Cook Time: 5 hours hours
    Total Time: 5 hours hours 45 minutes minutes
    Servings: 6
    Calories: 194kcal
    Author: Veg Kitchen

    Ingredients

    • ½ teaspoon active dry yeast
    • 1 cup lukewarm filtered water
    • 2 ½ cups whole wheat bread flour
    • 1 teaspoon sea salt
    • 1 tablespoon olive oil or other vegetable oil
    • Cornmeal for dusting
    US Customary - Metric

    Instructions

    • In a medium-size bowl, sprinkle the yeast over the water and add a teaspoon of whole wheat flour. Cover and set in a warm spot for 5 to 10 minutes to proof.
    • Stir in 1 cup of the wheat flour to form a batter. Cover and set it aside for 30 minutes, or until a sponge develops.
    • Stir the salt and oil into the sponge. Add the flour, ½ cup at a time, stirring well after each addition, until the dough pulls away from the sides of the bowl and balls up in the center.
    • Turn the dough out onto a lightly floured surface and cover it for a few minutes. Thoroughly knead the dough, adding flour only as necessary to keep it from sticking.
    • When the dough is smooth and elastic, form it into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel (see note) and set it in a draft-free spot for 1 to 2 hours, or until the dough has risen and does not rebound when pressed with a finger.
    • Turn the dough out onto the lightly floured surface again and knead it briefly. Put the dough back in the bowl, cover, and set it aside to rise for another 1 to 2 hours, until it does not spring back when pressed.
    • Divide the dough into 6 equal balls. Arrange on the floured surface; cover with the tea towel for 30 minutes.
    • On the lightly floured surface, use a rolling pin to roll each ball into an 8-inch circle slightly less than ¼ inch thick. Arrange these on baking sheets lightly dusted with cornmeal and cover them for 30 minutes.
    • Move a rack to the lowest position (leaving lots of space above it) in the oven and preheat to 500º F.
    • Before baking, make sure that the dough circles are not sticking to the baking sheet. If they are, gently lift them away and sprinkle more cornmeal under them.
    • Bake the pita breads for 5 minutes. They should puff up like balloons and be lightly browned. Do do not open the oven door before the 5 minutes is up, and make sure the oven has reheated to 500º F. before putting in another batch, in case you couldn’t fit all onto your baking sheet at once.
    • If a bread doesn’t puff, it will still taste good but won’t have a pocket to fill
    • Wrap breads with a dry tea towel as soon as you remove them fro the oven. Serve them warm. Thoroughly cool breads before storing them.

    Nutrition

    Calories: 194kcal | Carbohydrates: 36g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 191mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Notes:

    • What is meant by “tea towel” — a towel that’s mainly flat cloth, not with the kind of standing fibers that most kitchen and hand towels have. You don’t want those fibers getting on your breads!
    • To reheat pitas, wrap them in foil or place them in a covered baking dish and warm them at 350º F. for just a few minutes, so they they heat through but don’t become dry and crisp.
    • Pita freezes well; place waxed paper between breads so they will not stick together (that way you can take them out one at a time if you’d like) and wrap them well.

    Whole wheat pita bread recipe

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      Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
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      Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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