Whole Wheat Pita Bread

Whole Wheat Pita Bread
Print Recipe
I love these for their versatility the most. Stuffed pita sandwiches, filled for gyros, topped for individual pizzas, cut to dip in hummus or cut and baked for chips just to name a few! With very few ingredients and a little dedicated time you will soon have your own stack of endless possibilities!
Servings
16 Pitas
Servings
16 Pitas
Whole Wheat Pita Bread
Print Recipe
I love these for their versatility the most. Stuffed pita sandwiches, filled for gyros, topped for individual pizzas, cut to dip in hummus or cut and baked for chips just to name a few! With very few ingredients and a little dedicated time you will soon have your own stack of endless possibilities!
Servings
16 Pitas
Servings
16 Pitas
Ingredients
  • 2 tsp Dry Yeast
  • 2 1/4 cup Water, 110 degress roughly
  • 5-6 cup Whole Wheat flour
  • 1 tbsp Kosher Salt
  • 1 tbsp olive oil
Servings: Pitas
Instructions
  1. In a mixing bowl combine the yeast and water. Stir to dissolve.
  2. Add 3 cups of flour and stir for 5 minutes.
  3. Cover the bowl and all the dough to rest for 1 hour.
  4. Add 2 cups of flour, the salt and oil to the dough. Stir until the dough is stiff then begin to knead.
  5. Knead the dough for 8-10 minutes adding the last cup of flour if needed to make a smooth and stiff dough.
  6. Place the dough in a clean bowl. Cover it and let it rise for 2 hours.
  7. Preheat your oven to 450.
  8. Knead the air out of the dough and divide it into 16 equal pieces.
  9. Working with a few pieces at a time, roll them out and place them on baking sheets. ( I usually get 4 to a sheet) Once one sheet is full place it in the oven for 3-5 minutes. It will puff up and bake quickly.
  10. Remove the baked pitas from the oven and place under a flour sack towel until all the pitas have been rolled and baked.
  11. Serve with your favorite filling or topping.
Recipe Notes

Check out the Summer Chicken Salad for a fast and simple sandwich.

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