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    You are in: Home / Recipes / Whole Wheat Pita Bread Recipe
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    Whole Wheat Pita Bread

    Whole Wheat Pita Bread. Photo by gailanng

    1/2 Photos of Whole Wheat Pita Bread

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    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    Deantini's Note:

    This recipe calls for both white and whole wheat flour; you can reduce/increase either type of flour to your liking. Prep time does not include up to 3 hour rising time. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Pita bread dough can also be refrigerated for up to one week in the refrigerator.

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    Ingredients:

    Serves: 12

    Yield:

    pitas

    Units: US | Metric

    Directions:

    1. 1
      Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
    2. 2
      Combine white flour, wheat flour, and salt in large bowl.
    3. 3
      Make a small depression in the middle of flour and pour yeast water in depression.
    4. 4
      Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
    5. 5
      You can also do step 1-4 using the knead function in a Kitchen Aid.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
    12. 12
      Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
    13. 13
      Take spatula and gently push down puff. Immediately place in storage bags.

    Ratings & Reviews:

    • on December 01, 2011

      55

      I was like a little factory, cranking out one pita after another. The recipe makes quite a few. In case of an emergency, the extras may be used as a flotation device. Made for Everyday Is A Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2011

      55

      I followed the directions to a 'T' and it turned out perfectly! I measured the dough out and ended up with 10 pitas. My kids have eaten 4 of them already! I will make these again for sure. I already have a couple cut up for lunches tomorrow so I may have to make them soon! Made for Went To The Market tag game. Thanks Deantini! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2010

      55

      Cut the recipe in half and it worked perfectly. I used KA white whole wheat flour but other than that followed your instructions to a T. Thanks for sharing. Made for Went to Market!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Whole Wheat Pita Bread

    Serving Size: 1 (103 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 192.0
     
    Calories from Fat 10
    71%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 196.6 mg
    8%
    Total Carbohydrate 39.8 g
    13%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.6 g
    6%
    Protein 6.0 g
    12%

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