Herbed Pita Bread No Fat No Sugar
Elevate your bread-making game with this Herbed Pita Bread recipe that’s completely free from fat and sugar, making it a wholesome addition to any meal. Made with a blend of whole wheat and all-purpose flours, and infused with fresh parsley, rosemary, and thyme, these delightfully soft and aromatic pitas are perfect for healthy eating. The recipe uses simple pantry staples, requires minimal hands-on prep time, and bakes in just 6 minutes, making it both quick and beginner-friendly. Ideal for pairing with hummus, wrapping sandwiches, or serving alongside soups and salads, these homemade pitas are a versatile and guilt-free bread alternative. Whether you enjoy them warm from the oven or freeze for later, this recipe is a must-try for anyone seeking healthier bread options without sacrificing flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Warm water (approximately 105°F/40°C)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 teaspoon Fresh thyme leaves
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Stir well to evenly distribute the dry ingredients.
Add the warm water to the dry mixture and stir until a rough dough begins to form.
Incorporate the chopped parsley, rosemary, and thyme into the dough. Knead the dough either by hand on a clean surface or with the dough hook attachment of a stand mixer for about 8-10 minutes, or until it is smooth and elastic.
Place the dough in a lightly floured bowl, cover it with a damp kitchen towel, and let it rest in a warm spot for about 1 hour, or until it doubles in size.
Preheat the oven to 475°F (245°C). If you have a baking stone, place it in the oven during preheating. Alternatively, you can use a baking tray turned upside down.
Punch down the dough and divide it into 6 equal pieces. Shape each piece into a ball, then use a rolling pin to roll each ball into a circle about 1/4-inch thick.
Place the rolled-out dough onto parchment paper or directly onto the preheated baking stone/tray. Bake for 5-6 minutes, or until the pitas puff up and develop light golden spots.
Remove the pita breads from the oven and wrap them in a clean kitchen towel to keep them soft as they cool.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 1.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
