Vegan Whole-Wheat Pita Bread

Whole-wheat pita bread is hearty and delicious! This bread makes a great base for hummus or super-fast pizzas.

Serves: 6Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 1 Tbsp. agave syrup
  • 1¼ cups warm water (110F°–115°F), divided
  • 1 packet (2¼ tsp.) active dry yeast
  • 2 Tbsp. olive oil
  • 1 cup whole-wheat flour
  • 2 cups all-purpose flour
  • 2 tsp. sea salt

Directions

  • In a large bowl, combine agave syrup, ½ cup water, and yeast. Stir well and allow to sit for 10 minutes to get bubbly. Stir in 2 tablespoons olive oil and ½ cup water.
  • Whisk together the whole-wheat flour, all-purpose flour, and salt in a separate bowl. Gradually combine flour mixture with wet ingredients, adding more water as needed. Knead dough for 8–10 minutes. Dough should be smooth and elastic.
  • Shape into a ball and place in a lightly oiled bowl, turning to coat surface of dough with oil. Cover the bowl with plastic wrap and allow dough to rise in a warm place for 1 hour, until doubled in bulk. Punch dough down and allow to rest for 15–20 minutes.
  • Turn dough out onto a floured surface and divide into 12 equal pieces. Shape dough pieces into balls. Cover with plastic wrap to keep them from drying out while you roll them out one at a time. Roll each piece into a circle 7"–8" across and about ⅛" thick. Arrange pitas so they are not touching, on a baking sheet that has been dusted with cornmeal. Cover with a damp towel and allow to rise for 1 hour.
  • Place oven rack in the bottom third of the oven and preheat to 500°F. Bake for 5 minutes, or until lightly browned and puffed up. Wrap pitas in kitchen towels to keep warm while the rest are baking.

Recipe Information

Serves: 6

Ingredients

  • 1 Tbsp. agave syrup
  • 1¼ cups warm water (110F°–115°F), divided
  • 1 packet (2¼ tsp.) active dry yeast
  • 2 Tbsp. olive oil
  • 1 cup whole-wheat flour
  • 2 cups all-purpose flour
  • 2 tsp. sea salt

Directions

  • In a large bowl, combine agave syrup, ½ cup water, and yeast. Stir well and allow to sit for 10 minutes to get bubbly. Stir in 2 tablespoons olive oil and ½ cup water.
  • Whisk together the whole-wheat flour, all-purpose flour, and salt in a separate bowl. Gradually combine flour mixture with wet ingredients, adding more water as needed. Knead dough for 8–10 minutes. Dough should be smooth and elastic.
  • Shape into a ball and place in a lightly oiled bowl, turning to coat surface of dough with oil. Cover the bowl with plastic wrap and allow dough to rise in a warm place for 1 hour, until doubled in bulk. Punch dough down and allow to rest for 15–20 minutes.
  • Turn dough out onto a floured surface and divide into 12 equal pieces. Shape dough pieces into balls. Cover with plastic wrap to keep them from drying out while you roll them out one at a time. Roll each piece into a circle 7"–8" across and about ⅛" thick. Arrange pitas so they are not touching, on a baking sheet that has been dusted with cornmeal. Cover with a damp towel and allow to rise for 1 hour.
  • Place oven rack in the bottom third of the oven and preheat to 500°F. Bake for 5 minutes, or until lightly browned and puffed up. Wrap pitas in kitchen towels to keep warm while the rest are baking.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat6g
Saturated Fat1g
Cholesterol0mg
Sodium780mg
Total Carbohydrate49g
Dietary Fiber4g
Sugars3g
Protein7g