Whole Wheat Pita
"Yummy, soft pitas with just enough whole wheat flour to give them some texture. These are fantastic with hummus!"
- Ready In:
- 1hr 23mins
- Ingredients:
- 6
- Yields:
-
8 pitas
ingredients
- 2 teaspoons dry active yeast
- 1 1⁄2 cups water
- 2 teaspoons sugar
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons salt
directions
- Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
- Add sugar, 1 cup whole wheat flour, 1 cup all-purpose flour and the salt.
- Mix well.
- Continue to add all-purpose flour until the dough pulls away from the sides of the mixer bowl.
- Turn the dough out onto a floured work surface nd knead until smooth and springy (If you pinch the dough, it should spring back to it's original shape).
- Shape the dough into a ball and cover loosely with a towel.
- Let rest for 30 minutes.
- Place a baking sheet or baking stone in the bottom third of the oven and heat to 500°F.
- Divide the dough into eight equal pieces.
- On a well-floured surface, roll the dough out until it is approximately 1/2 inch thick.
- Repeat for all eight pieces.
- Cover the rounds with a damp towel and let rest for 15 minutes.
- Place rounds on baking sheet or stone.
- Bake until golden brown and puffed, about 6-8 minutes.
- Cool on a wire rack.
- To keep pitas from getting too crusty, cover them with a damp towel as they cool.
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Reviews
-
These did turn out a lil harder on one side. But otherwise a great recipe! Thanks for sharing! -
These were really good pitas. I actually made the dough in the ABM and then rolled them out about 7" across and baked them at 450F for 3 minutes or until puffed up on one side then flipped them over and baked them for another 2-3 minutes. The reason I did that was because they were burning on the bottom. It was also the directions for the Zaar recipe for pitas #10901. Very good though. I will not be buying pita bread at the store anymore...these are so good and yummy! Thanks for the great recipe. -
This was my first attempt at pita bread, so it was wonderful to get success on the first try. The taste and texture are amazing - I won't be buying pitas anymore. I did go ahead and put the sugar in with the yeast & water, and I noticed that in cutting my dough into 8 pieces, the pita would only be about 4-5" round if I rolled them to 1/2" thickness, so I went ahead and rolled them to about 8" rounds - they looked pretty thin. They puffed up beautifully turned out perfectly, so I'll keep doing that. Also, they baked in my oven in 4-5 minutes. Thank you for a wonderful recipe! -
Only because it really wasn't a whole wheat recipe. They were good overall and soft and easy. -
These were great! I have problems with bread making, but these were so easy even I could do them!
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RECIPE SUBMITTED BY
caetb
Frederick, Maryland
