Whole Wheat Pitas
Discover the joy of homemade Whole Wheat Pitas, a wholesome and versatile bread perfect for sandwiches, wraps, or dipping into your favorite spreads. Made with a blend of hearty whole wheat flour and a touch of all-purpose for softness, these pitas are yeast-leavened to ensure a light, airy texture. A hint of honey adds subtle sweetness, while olive oil enriches the dough for a flavorful finish. Ready in just over two hours, these golden, pillowy pitas bake up in minutes at a high temperature, creating their signature pocket. Enjoy them fresh from the oven, or store them for later to elevate your next mealtime. Ideal for health-conscious bakers, this recipe combines simplicity and nutrition with irresistibly fresh-baked results.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Active dry yeast
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
Instructions
In a small bowl, mix the warm water (about 110°F) with the honey and sprinkle the active dry yeast over the top. Let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix the ingredients together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Lightly grease a large bowl with olive oil, place the dough in the bowl, and cover it with a damp cloth. Let the dough rise in a warm place for 1 hour, or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a baking stone or an upside-down baking sheet in the oven to heat up.
Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disc about 6 inches in diameter.
Cover the discs with a clean towel and let them rest for 10-15 minutes.
Carefully place 2-3 discs onto the hot baking stone or sheet and bake for 4-5 minutes, or until they puff up and turn lightly golden. Remove them from the oven and cover with a clean kitchen towel to keep them soft.
Repeat with the remaining discs until all pitas are baked. Serve warm or let cool completely before storing in an airtight container.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 19.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1739 mg | 37% | |
*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.
