Whole Wheat Pita Bread
Whole wheat pita bread….think it sounds boring? Think again. This pita bread is great alone but it can be used for so many wholesome snacks and meals.
Fill it with a turkey burger, lettuce and tomato. Turn them into mini pizzas. Dinner done.
Fill it with tuna, fresh vegetables, salad or peanut butter and jelly. Lunch done.
Cut em up. Toast em up in the oven. Serve the pita chips with my delicious white bean dip. Also great with hummus and other dips.
Told you there was lots of variety. What great ideas do you have?
You will run out of pitas long before you run out of ideas on how to use them.
I chose to share this whole wheat version. I do eat all purpose flour in cookies, pizza dough and other breads. But I try to balance my whole grains and eat them on a fairly regular schedule.
I think this version was perfect because it doesn’t lack flavor and still fills my family with the whole grains we need.
I can’t get over how easy this is to make. As I’ve mentioned before bread and yeast always intimidated me. But the more I bake the better I become. I love how there are so much potential in the bread baker world. I could bake a different variety now through the end of the year and wouldn’t ever have to duplicate a recipe.
It’s so much fun! So….
There’s only question to ask.
Have I convinced you yet to bake with yeast? If so, I’m very happy. If not, I still love you just the same and you can share some of my goods.
Have a great week!
Til we meet and eat again,
Whole Wheat Pita Bread
- 1 3/4 cup 7 oz traditional whole wheat flour
- 1/2 cups 6 3/8 oz bread flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 1/4 cups 10 ounces warm water
- 2 tablespoons olive oil
- Combine all the ingredients and mix and knead them together by hand or mixer. Mix about 8 minutes by hand or 5 minutes by mixer until you have a soft dough.
- You may need to add a bit more flour but it should start out a bit stickier. It will absorb some liquid as it rises. Don't add too much flour.
- Cover bowl and let rise until doubled about 1 1/2 hours.
- Place a stone on the bottom rack of oven and preheat to 450.
- After dough has risen, turn out onto a lightly floured surface. Cut in half. Divide each half into 4 equal parts and for each into a rough ball. Cover and let rest for 10 minutes.
- Use a rolling pin, roll out each ball to circle about 6 inches and less than 1/4 inch think. Use minimal flour to keep dough from sticking. Too much will all dough to move around too much while rolling. Keep other balls covered while working to avoid drying out.
- Using parchment or baker's peel and load 2 pitas at a time directly on the hot baking stone. Bake for 3-4 minutes and they will go into "balloon".
- Turn them once while baking. Remove from oven tool and place in kitchen towel to keep from crisping. Repeat with remaining pitas.
Recipe from:King Arthur Flour Whole Grain Baking