Multigrain Pita Bread with Sun Dried Tomato Recipe

Name: Multigrain Pita Bread with Sun Dried Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon yeast, active dry; 1/2 tablespoon honey or sugar; 1/2 cup water luck warm; 3 cups whole wheat flour; ⅓ cup water or as needed; 1 teaspoon olive oil; 1 teaspoon salt optional; 1 tablespoon garlic powder or dried herbs, or mixture, optional; 2 tablespoons sunflower seeds toasted and ground; 2 tablespoons pepitas (pumpkin seeds) toasted and ground; 1 tablespoon sesame seeds toasted; 2 tablespoons sundried tomatoes blanched and finely chopped, if you use oil-packed, then drain well

Servings: persons

1 tablespoon yeast, active dry
1/2 tablespoon honey or sugar
1/2 cup water luck warm
3 cups whole wheat flour
⅓ cup water or as needed
1 teaspoon olive oil
1 teaspoon salt optional
1 tablespoon garlic powder or dried herbs, or mixture, optional
2 tablespoons sunflower seeds toasted and ground
2 tablespoons pepitas (pumpkin seeds) toasted and ground
1 tablespoon sesame seeds toasted
2 tablespoons sundried tomatoes blanched and finely chopped, if you use oil-packed, then drain well

1
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
2
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
3
Pour yeast mixture into center and stir until dough can be gathered into a ball.
4
Knead dough floured board until smooth.
5
Place dough in a large, lighty oiled bowl.
6
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
7
Punch down dough; place on lightly floured board.
8
Divide dough into 12 equal pieces.
9
Shape into circles and place on nonstick cookie sheets.
10
Allow to rest, covered with damp towel for 30 minutes.
11
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
12
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
13
Preheat oven to 500 F.
14
Just before you place the pan in the oven, flip each pita over on its other side.
15
Bake on bottom rack oven for 5 minutes.
16
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
17
Remove pitas from cookie sheets and let cool on rack.
18
Store in airtight container in refrigerator.
19
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon yeast, active dry, 1/2 tablespoon honey or sugar, 1/2 cup water luck warm, 3 cups whole wheat flour, and more.

Yes, Multigrain Pita Bread with Sun Dried Tomato falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain Pita Bread with Sun Dried Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions