Whole Wheat Pita

"This is a recipe I came up with when trying to get more whole wheat into my family's diet. We love pita pockets and I couldn't find a WW Pita recipe anywhere even here. So I made one myself. They are light and very tasty and ready in one hour to eat. One key is do not over cook them or let them brown at all."
 
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photo by DeeBee photo by DeeBee
photo by DeeBee
photo by Maeven6 photo by Maeven6
Ready In:
1hr 6mins
Ingredients:
7
Yields:
8 pita rounds
Serves:
8-16
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ingredients

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directions

  • Place the water, yeast, honey and salt into a large mixer with standard mixing blade. Mix well.
  • Add one cup of bread flour, one cup of whole wheat flour, and the gluten. Mix well, don't be afraid to let it run a couple of minutes. It will work up the gluten.
  • Add another cup flour and mix well. The dough should be sticky and a bit stringy. When the blade is raised the dough should come off the blade with ease. It may almost peeling itself away. This is due to the gluten. Do so and replace with a dough hook.
  • Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need. Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched.
  • Remove the dough to a dry lightly dusted surface and hand knead for a few minutes. Relax and enjoy the soft firm texture.
  • Separate the dough into 8 portions. Set the dough aside and cover with a non terry linen for 30 minutes.
  • Roll down each ball with your palm on a dusted surface forming a small disc. Then, with a rolling pin form 8, 7 inch diameter discs. They should be around 1/4 inch thick. Set aside and cover with a damp linen. Let them rest for 15 minutes.
  • While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees. I highly recommend a stone if you use this recipe often.
  • After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet. Do not crowd! They need the circulated air.
  • Cook each pita for 6 minutes or until they puff in the center. Do not brown them. When they fully puff they are done.
  • Remove them with tongs and place on a rack and cover with the damp linen. Put the next batch in working from the first rolled to the last.
  • When cool Cut in half and fill with your favorite goodies. We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes.
  • Store extras in a plastic zip bag.

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Reviews

  1. Edmonds
    I forgot to rate it in my earlier review - it is 5 stars!
     
  2. kbcountrymom
    Sorry if this review is long but I wanted to give you my trials and successes on this one. First off let me say, my DH was so impressed. He isnt a pita man but he said these are better than bread and any pita's he's ever had! Ok, I was a little appliance challenged for this recipe but through trial and error, I conquered. I have an industrial mixer, however, it has 2 blades and all the dough kept squeezing to the top and wouldnt mix. So I thought I would use my bread machine. Well, I had it on dough setting and after it was done, the outside of the dough was too dry and crispy. I made them anyway. Although they didnt rise, they were still absolutely delicious. We used them as pizza bread instead. Ok, then I tried the dough setting but removed the dough after mixing and didnt let the bread machine make it rise. I then followed the recipe to rise for 30 mins. and so on. The HOLY GRAIL!!! Boy was it worth it to keep trying. I just dumped all the ingredients in and took it out when it was done. How easy! This is now my new bread for everything!
     
  3. iluvmythomas
    I was so pleased with how these turned out. I'm not a baker but these were fun to make with the kids. They loved watching them puff up! I will definitely be making these again.
     
  4. AprilAnn
    These pitas are so awesome. The first time I made them I was so amazed watching them puff up in the oven. I made these all summer in place of bread. They were perfect for taking on the boat and to the beach. Not as messy as sandwiches! My daughter loved penut butter and honey in hers. Tuna salad was a fave of ours, as well as chicken salad. And just good ole turkey sandwich fixings were great! I found if I rolled them out too big they wouldn't puff as well, so keep to the 7 inches. And occasionally I would have a few that wouldn't puff all the way, but we just smeared honey on those and ate them warm. Mmmmm! Thanks for a great recipe!!
     
  5. zaar mate
    20 stars! This recipe is so delicious. I had so much fun making these. I used 2 cups white whole wheat flour and 2 cups white bread flour, and substituted sugar for the honey since I'm not a fan of honey in my bread. This makes store bought pitas taste like dry paper! ha ha. Thanks so much for sharing this quick, easy and VERY YUMMY pita recipe! No need to even try others now! ;-)
     
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Tweaks

  1. DeeBee
    Ok.. The day before yesterday I made white pitas. Today I made these whole wheat pitas. They, too.. turned out wonderful. Great flavor. Good dough to work with. I used the full amount of gluten and subbed sugar for the honey. More water was needed in my dough, but that could be due to many factors. I used King Arthur unbleached whole wheat flour. I made good use of my Kitchen Aid mixer and let the dough hook knead the dough for about 7-8 minutes. I let the dough rise for 2 hours. After that I punched it down and shaped into 8 smooth balls and covered 4 of them to rest for about 10 minutes. The other balls I wrapped and froze for a later date. I'm not sure if they'll work.. but it's worth a try. Anyway.. after the 10 minutes of resting I rolled the first 4 of them out and covered with a damp towel to rest for another 15 minutes. My oven rack is lined with unglazed quarry tiles so after preheating my oven to 500 degrees I just flipped the pita dough over and put it on the tiles. They took about 3.5 minutes and they were puffy and picture perfect. I turned them over for about 40 seconds and brought them out and wrapped in a kitchen towel to cool so they'd stay soft. This is a great recipe. UPDATE: I tried freezing the balls. I defrosted in the refrigerator in a custard cup (covered with plastic wrap) when I left for work. When I got home for lunch the ball was defrosted and I rolled it out onto a cutting board and covered it with plastic wrap. Two hours later when I got home from work I preheated the oven with the unglazed quarry tiles in it and flipped the pita over onto them. I baked for about 4-1/2 minutes, turning once. It was more beautiful than the day before!! The way it puffed up was incredible. The pocket was wide and the pita was light and delicious! WhoooHooo!!
     

RECIPE SUBMITTED BY

I am the mother of a Jewish family. Our children range in age from 30 to 8 years old. I have two grandsons. I love to bake and cook with all of them sharing tips and secrets and laughs and sorrows. I find the kitchen is one of the places where the life blood of our family centers. We raise miniature dachshunds and pekingese on the side and have homeschool our children for over 16 years. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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