Whole Wheat Pita Bread – a delicious recipe with yeast, water, salt, whole wheat pastry flour, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer, watch for yeast to bubble up, showing it's active.
2
Add salt and half of the flour, beat with a dough hook to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
3
Turn dough onto a lightly floured surface and divide into 8 pitas for medium sized pita bread.
4
Form dough into balls, then flatten with a rolling pin into 1/4 inch thick discs. Try and keep an even thickness as this is what helps them 'puff'.
5
Let rest on the floured surface 30 to 40 minutes until slightly puffed. Preheat oven to 425u00b0 F.
6
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10 to 15 minutes until light golden. Stick around to watch for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas!
382
kcal
Calories
1
g
Fat
80
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 tablespoon yeast, 1 1/2 cups warm water, 1 teaspoon salt, 1 3/4 cups whole wheat pastry flour, and more.
Yes, Whole Wheat Pita Bread falls under the Baking & Desserts 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.
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