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Whole Wheat Pita Bread

Whole-wheat flour gives pita a slight nutty taste. Because of its higher fiber content, whole-wheat pita bread is more healthy. It’s a soft, flat bread with pockets between two layers. When stuffed with your favorite salad or vegetables, it’s so oh delicious and nutritious.

 

KEY TOOLS/EQUIPMENT:

  • Oven – preheat to 500°F
  • Baking stone- preheat to 500°F
  • Digital kitchen scale
  • Stand mixer with dough hook
  • Rolling pin
  • Pizza peel
  • Medium glass bowl
  • Large glass bowl

 

WHOLE WHEAT PITA BREAD:

  • Servings: 4
  • Preparation Time: 3H
  • Cooking Time: 1H
  • Total: 4H
  • Difficulty: Easy 

 

INGREDIENTS: (All measurements are by weight except TBS and tsp.)

  • 6¾ whole-wheat flour
  • 6¾ bread flour
  • 2 tsps instant or rapid-rise yeast
  • 1 ½ tsps salt
  • 8 oz water
  • 1 oz extra virgin olive oil
  • 2 tsps sugar
  • ¼ tsp baking powder

       

      DIRECTIONS:

      STEP 1:

      Using a whisk, mix whole-wheat flour, bread flour, baking powder, yeast and salt in the stand mixer bowl. Mix water, olive oil and sugar in a medium glass bowl.

      STEP 2:

      Add water mixture to flour mixture and on low setting, mix until flour is fully incorporated for about 2 minutes.

      STEP 3:

      Set the mixer on medium-low and knead for 8 minutes or until dough is smooth and elastic or does not stick on the side of the bowl.

      STEP 4:

      Transfer dough to a lightly floured kneading board and knead by hand using stretch and fold method for 30 seconds or until it becomes smooth and forms into a round ball.

      STEP 5:

      Place in a large glass bowl seam side down, cover with plastic wrap and let rise for 1 to 1 ½ hours or until doubled its size. Press down to deflate large air bubbles.

      STEP 6:

      Transfer the dough into a lightly floured surface and divide in 8 equal parts. Form the dough into a ball and generously coat with flour.

      STEP 7:

      On a lightly oiled work surface, roll the dough into round disk about ¼ inch thick. Roll 2 pieces at a time or depends on how many can fit your baking stone.

      STEP 8:

      Place on a lightly greased baking sheet and allow to relax for 20 minutes. Cover the remaining unrolled dough with greased plastic wrap.

      STEP 9:

      One hour before baking, place baking stone on lower-middle rack and preheat oven to 500°F. Transfer round dough on a floured pizza peel and slide onto the baking stone.

      STEP 10:

      Bake for 6 minutes or until light golden brown in color. Remove from oven and cover with dish towel. Repeat with the remaining dough.

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