Whole Wheat Pita Bread

Skip Davis


A very basic method for making pita bread for stuffing with veggies and/or meat mixtures.

photos are from:
Saad Fayed, About.com Guide

pinch tips: How to Knead Dough



12 pitas


15 Min


5 Min


2-1/4 tsp
active dry yeast or instant
1 tsp
honey to activate yeast
1 c
warm water (110 to 115 degrees f.) you may need up to 2 tbsp more
2 c
all purpose flour
3/4 c
whole wheat flour
1 tsp
note: low sodium diets: omit salt

Directions Step-By-Step

add yeast and honey to warm water in a medium size bowl. let stand until foamy. About 5 minutes.
Combine flours and salt in a large mixing bowl. make a well. pour yeast mixture into center and stir until dough can be gathered into a ball. knead until smooth
place dough in a large lightly oiled bowl and cover with a damp towel. place in a dry,draft-free place until doubled in bulk. (1 to 2 hours). punch dough down. place on a lightly floured surface. divide dough into 12 pieces. NOTE: first 3 steps can be done in a bread machine set on "dough" or "manual" setting.
shape dough pieces into balls and place on non-stick baking sheets or non-stick sprayed sheets. allow to rest,covered with a damp towel for 30 minutes.
now on a lightly floured surface,roll out each ball into approximately a 5 inch circle. place back on baking sheets. let stand, covered about 30 minutes more.
bake on middle rack of pre-heated 500 degree oven for about 5 minutes. (pitas will puff up). Turn over and bake for another 2 minutes. Remove from oven and gently push down "puff" with a spatula.
remove from baking sheets and let cool on racks. when totally cooled, store in air tight container(s) in refrigerator.
TO SERVE: re-heat wrapped in aluminum foil at 350 degrees for about 10 minutes.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy