Whole Wheat Pita Recipes

HEALTHY WHOLE WHEAT PITA BREAD (NO OIL OR SUGAR)

Steps:

• Preheat oven to 500°F.
• Sift together 2 cups of flour and the yeast.
• Add water and salt and mix well.
• Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
• Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
• Form dough into 10 balls.
• On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
• Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
• Just before you place the pan in the oven, flip each pita over on its other side.
• Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
• When the pitas come out of the oven they will be hard, but they will soften as the cool.
• Store them, while they're still warm, in plastic baggies or an airtight container.
• Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
• Pitas can be reheated in a 350°F oven or in the microwave.

WHOLE WHEAT PITA BREAD

Steps:

• 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.

WHOLE WHEAT PITA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
• With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
• Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
• Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
• Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.

WHOLE WHEAT PITA BREAD

Steps:

• Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
• Combine white flour, wheat flour, and salt in large bowl.
• Make a small depression in the middle of flour and pour yeast water in depression.
• Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
• You can also do step 1-4 using the knead function in a Kitchen Aid.
• Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
• Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
• Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
• Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
• Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
• Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
• Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
• Take spatula and gently push down puff. Immediately place in storage bags.

WHOLE WHEAT PITA BREAD

Steps:

• Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
• Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
• Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
• Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

WHOLE WHEAT PITA

Steps:

• Place the water, yeast, honey and salt into a large mixer with standard mixing blade. Mix well.
• Add one cup of bread flour, one cup of whole wheat flour, and the gluten. Mix well, don't be afraid to let it run a couple of minutes. It will work up the gluten.
• Add another cup flour and mix well. The dough should be sticky and a bit stringy. When the blade is raised the dough should come off the blade with ease. It may almost peeling itself away. This is due to the gluten. Do so and replace with a dough hook.
• Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need. Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched.
• Remove the dough to a dry lightly dusted surface and hand knead for a few minutes. Relax and enjoy the soft firm texture.
• Separate the dough into 8 portions. Set the dough aside and cover with a non terry linen for 30 minutes.
• Roll down each ball with your palm on a dusted surface forming a small disc. Then, with a rolling pin form 8, 7 inch diameter discs. They should be around 1/4 inch thick. Set aside and cover with a damp linen. Let them rest for 15 minutes.
• While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees. I highly recommend a stone if you use this recipe often.
• After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet. Do not crowd! They need the circulated air.
• Cook each pita for 6 minutes or until they puff in the center. Do not brown them. When they fully puff they are done.
• Remove them with tongs and place on a rack and cover with the damp linen. Put the next batch in working from the first rolled to the last.
• When cool Cut in half and fill with your favorite goodies. We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes.
• Store extras in a plastic zip bag.

WHOLE WHEAT PITA BREAD

Steps:

• Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
• While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
• Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
• Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
• Transfer 4 pitas, 1 at a time, directly onto oven rack.(or on a screen) Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
• Cooks' note: Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.
• My note: Though I have not had problems cooking these on my oven rack, you may want to consider baking yours on a screen of some sort as noted by many of the reviewers.

WHOLE WHEAT PITA BREAD

Steps:

• Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
• Let stand for about 10 minutes; until water is frothy.
• Combine flours in a large bowl.
• Whisk 1/2 cup flour mixture into yeast mixture until smooth.
• Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
• Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
• Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
• Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
• Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
• Lightly sprinkle corn meal on two baking sheets or pizza peel.
• Once doubled, punch down and cut into 8 pieces.
• Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round. .
• Transfer rounds to baking sheets sprinkled with cornmeal.
• Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
• Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500°F .
• Tramsfer 4 pitas, one at a time, to the preheat baking stone. (Pitas can also be baked directly on an oven rack.).
• Bake until puffed and pale golden, about 2 minutes.
• Turn over with tongs and bake for 2 minute more.
• Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
• Bake each circle for 4 minutes until the bread puffs up.
• Storing Pita Bread:.
• Pitas can be baked up to a week in advance and frozen. . To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze. Thaw, still wrapped, before reheating. Heat wrapped in foil for 10 - 12 minutes in a 350º F oven.