This easy pita bread recipe is made with whole wheat flour and sweetened with just a bit of honey. It’s great with a side of hummus, or use it for flat bread sandwiches, pita pockets for a light meal.
OMG TOO MUCH turkey, and mashed potato, and gravy, and stuffing… My fridge is still filled to the brim, but I’m all turkey-ed out! I need fish, and green smoothie, and some whole grain goodness. I’m so sad my *&%@#! Ninja blender is broken, so I haven’t had my usual breakfast smoothie for weeks 🙁 . I’m still waiting for the replacement parts in the mail, hope it comes quickly because I need a full month of detox before I start cranking out Christmas cookies and getting ready for Christmas and New Year feast! ‘Tis the season!
Ryan is still using the big pitcher blender for his breakfast smoothie. But I can’t stand it, it doesn’t work as well as the individual blender, it’s too leafy and chunky and … nasty tasting, bleh! The guys over at Ninja are real sports, they have replaced our individual cups already, but they still don’t work, so now they are going to send us a whole new unit. Hopefully it will work this time and last longer than 2 months…
Alrighty, there’s my random rambling for the day, now on to these whole wheat pita bread for some whole grain goodness! I was never really into Mediterranean food that much, but I discovered a really great little restaurant near our house and now I couldn’t get enough. They have hummus with meat! It is sooo good! And their pita bread is so soft and yummy. So naturally, I tell myself that I need to make pita bread!
While reading up about pita bread, I came across a lot of articles saying that sometimes the bread doesn’t poof up when baked, or that you may not get the balloon effect on the first try. I didn’t encounter any problem at all. These breads baked up nicely in the oven, ballooning as they should be. And it is so cool to watch them poof up through the oven door! So don’t be intimidated, this recipe is super easy.
Since these breads are 100% whole wheat, they are best consumed immediately after baking, they do get dried out after a couple days. If you don’t plan to eat them all that day, I suggest keeping the dough in the fridge or freezer, and bake them as needed. Make sure to let the dough come to room temperature first if you do freeze or refrigerate. Or if you do end up with dry bread, try to make pita chips! 🙂
Whole Wheat Pita Bread
- 3 cup whole wheat flour
- 1 scant teaspoon kosher salt
- 1 teaspoon active dry yeast
- 1 tablespoon honey
- 1 ¼ cup + 1 tablespoon water ((105 – 110°F))
- 1 tablespoon olive oil
- Measure out the whole wheat flour and salt into a medium mixing bowl, stir to mix.
- Heat 1 ¼ cup of water to about 105-110°F, stir in 1 tablespoon of honey until dissolved (use 2 tablespoon of honey for sweeter bread). Sprinkle yeast over the water. Let proof for 5 – 10 minutes.
- Add the yeast mixture to the flour mixture, add olive oil. Mix with the dough hook until dough comes together. If the dough looks dry, add the extra tablespoon of water. Let it knead for 10 – 15 minutes.
- Scrape dough out onto a floured board, knead a few times by hand to smooth dough out and form a ball.
- Spray a large glass bowl with oil and place dough ball into the bowl, roll it around to cover the dough with oil, let rise for 1 – 2 hours.
- At this point, you can refrigerate the dough overnight or bake right away.
- Place a large cookie sheet upside down in the oven (or use a baking stone if you have one) and preheat the oven to 425°F.
- Turn dough out onto a well-floured board and divide into 8 portions.
- Knead each portion into a small ball, and set aside, cover with plastic to let dough rest for about 20 minutes while the oven heats up.
- Roll each small ball of dough out to ⅛” thick round, the round should be about 6” in diameter. You should be able to bake two breads at a time on the back of the cookie sheet, so roll out two at a time. Or you can roll all of them out at once, don’t stack them but keep them covered to retain moisture.
- Transfer the flat round dough to the oven, flip it on top of the cookie sheet, use your hand or a spatula, just be very careful not to burn yourself.
- Bake the breads for 3 minutes; they should balloon up by the end of 3 minutes. Flip them over and bake for another 2 minutes on the other side.
- Transfer the baked bread to a basket lined with a towel; cover them to keep the steam in. Continue baking the rest of the breads until done.