After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. This nutritious whole wheat pita bread is a favorite with young and old alike. —Ruby Witmer, Goshen, Indiana
Whole Wheat Pita Bread
Whole Wheat Pita Bread Tips
What can I fill whole wheat pita bread with?
Fill these pitas with your favorite ingredients, whether you love Greek salad, peanut butter and jelly, tacos, or even gyros! There's no shortage of ways to use pita bread for creative and delicious dishes.Why does my pita bread have no pocket?
Homemade pita bread depends on super high heat to activate steam in the dough, which puffs it up. Allow plenty of time to preheat your oven, and use an oven thermometer to make sure it's heated properly before you bake. (Here are other possible reasons your bread isn't rising.)Another way to help make these pockets is to roll the dough thinly so the heat can hit the center of the dough quickly and force the rise. Also take care not to tear the dough, which could prevent it from expanding.
—Sarah Fischer, Taste of Home Associate Food Stylist
How do you store whole wheat pita bread?
Store pita in an airtight container at room temperature for up to 3 days, or wrap individually in plastic and seal tightly in a zip-top bag and freeze for 1 month. Make sure pita is wrapped very tightly or it’ll dry out. Try this traditional pita pocket recipe next.—Sarah Fischer, Taste of Home Associate Food Stylist
Whole Wheat Pita Bread
Prep Time
40 min
Cook Time
10 min
Yield
1 dozen
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 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, 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.
Nutrition Facts
1 piece: 212 calories, 5g fat (1g saturated fat), 0 cholesterol, 593mg sodium, 37g carbohydrate (1g sugars, 6g fiber), 7g protein.
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