Whole Wheat Pita

Whole wheat adds a delicious nutty flavor and boosts the health benefits of this pita. However, the gluten of bread flour is still needed for proper rolling and puffing.

Serves: 5Hands-on: 20 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 5

Ingredients

  • 1½ cups warm water
  • 1 Tbsp. honey
  • 3½ tsp. active dry yeast (2 packages)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 cup whole wheat flour
  • 3 cups bread flour

Directions

  • In a medium bowl, stir together warm water, honey, and yeast. Set aside until foamy, about 10 minutes.
  • Stir in oil, salt, whole wheat flour, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only to reduce stickiness, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough out onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk ¼" thick. Rest 20 minutes, uncovered. Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.

Recipe Information

Serves: 5

Ingredients

  • 1½ cups warm water
  • 1 Tbsp. honey
  • 3½ tsp. active dry yeast (2 packages)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 cup whole wheat flour
  • 3 cups bread flour

Directions

  • In a medium bowl, stir together warm water, honey, and yeast. Set aside until foamy, about 10 minutes.
  • Stir in oil, salt, whole wheat flour, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only to reduce stickiness, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough out onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk ¼" thick. Rest 20 minutes, uncovered. Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium390mg
Total Carbohydrate82g
Dietary Fiber5g
Sugars4g
Protein14g