Whole Wheat Pita Bread for Bread Machine

Submitted by Chef #351016

"Delicious whole wheat pitas!"

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Yields: 8 pitas
• Serves: 8

ingredients

• 1 1⁄8 cups water, warm
• 1 tablespoon olive oil
• 1 1⁄2 cups bread flour
• 1 1⁄2 cups whole wheat flour
• 1 teaspoon salt
• 1 1⁄2 teaspoons white sugar
• 1 1⁄2 teaspoons active dry yeast

directions

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Reviews

[SpamGirl]

Easy and yummy. I cooked on a baking stone for around 7 minutes, because that is what I had.

 

[Dorothy K.]

We loved these! So easy and delicious. I used 2 cups whole wheat flour and 1 cup of white flour. They were great right from the oven and cooled, but were even better warmed up the next day. Will be making them often.

 

[Cherubino]

I wanted to post 4 stars for the recipe.

 

[tracer888]

Came out great, I didn't think it was gonna puff out in the end to form the pocket but it worked like a charm. Definitely 5 minutes, not 6. I only got 7 out of it but they were very tasty. Definitely my new go to for Alton Brown's Gyro meat recipe.