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Whole Wheat Pita Bread Recipe

After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. These nutritious whole wheat pitas are a favorite with young and old alike.

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Whole Wheat Pita Bread Recipe

Prep: 40 min. + rising Bake: 10 min. + cooling

Yield: 12 Servings

40 10 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough.
Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes.
Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 212 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 593 mg sodium, 37 g carbohydrate, 6 g fiber, 7 g protein.

Originally published as Whole Wheat Pita Bread in Best of Country Breads , p98