Wheat Pita Bread Pockets
Discover the ultimate homemade Wheat Pita Bread Pockets—soft, fluffy, and infused with the nutty goodness of whole wheat flour. Perfect for stuffing with your favorite fillings or enjoying as a side, these pitas puff up beautifully in the oven, creating light and airy pockets ready to be filled. Crafted with a blend of whole wheat and all-purpose flour, a touch of olive oil, and a quick yeast rise, this recipe delivers wholesome flavor and a satisfying texture. With just 10 minutes of baking time, these versatile breads are a fresh and healthier alternative to store-bought options. Whether paired with hummus, packed with veggies, or served alongside soups and dips, these pita pockets bring warmth and homemade comfort to any meal!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/43°C)
- 2 tablespoons Olive oil
- 0.5 cup Additional flour (for dusting)
Instructions
In a small bowl, combine the warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and allow the mixture to sit for about 5-7 minutes until it becomes foamy. This step activates the yeast.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix thoroughly using a whisk or fork.
Create a well in the center of the dry ingredients. Pour in the olive oil and the activated yeast mixture from Step 1.
Mix the ingredients together until a rough dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes soft, elastic, and slightly tacky (add a little extra flour as needed).
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour or until the dough has doubled in size.
Preheat the oven to 475°F (245°C) and place a baking stone or an upside-down baking sheet on the middle rack to heat up while the oven preheats.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten into a 6-7 inch round, about 1/8 inch thick.
Carefully place 1-2 rounds onto the preheated baking stone or baking sheet. Bake for 3-4 minutes until the pita breads puff up and start to develop light golden spots.
Remove the baked pitas from the oven and transfer them to a clean kitchen towel. Cover to keep them warm and soft. Repeat with the remaining rounds.
Let the pita bread cool slightly before cutting into pockets. Serve warm or store in an airtight container for later use.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 453.2 g | 165% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 7.5 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1855 mg | 39% | |
*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.
