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Whole Wheat Pita Bread Recipe

User Rating 3.5 Star Rating (7 Reviews)

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Whole Wheat Pita Bread Recipe

Whole Wheat Tuna Pita Sandwich

Whole wheat pita bread is perfect for those looking to add more wheat to their diet. This recipe contains both white and wheat flour and is so simple to make!

Ingredients:

  • 2 1/2 cups warm water (110 degrees)
  • 1 1/2 teaspoon active dry yeast
  • 1 tablespoon honey
  • 2 cups wheat flour
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil

Preparation:

Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pita bread dough can also be refrigerated for up to one week in the refrigerator.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy, easy recipe, Member lisabelle30

This is a great recipe. [Someone said the dough is too sticky. It's supposed to start out that way. After you knead for quite a few minutes, during which time you sprinkle dry flour onto the surface of the counter and the top of the bread, the mixture becomes more elastic and less gluey.] This was just a super simple process and I will be baking this bread often! I also searched for a tabouleh recipe on this site and made that, as well. Scoop it onto your pita bread. They are great together!

15 out of 15 people found this helpful.

See all 7 reviews

Saad Fayed

Saad Fayed
About.com Middle Eastern Food

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