Whole Wheat Pita Bread

Whole Wheat Pita Bread

79
Charlotte's Mom 2

"I came up with this recipe after a search for a whole wheat pita bread left me frustrated. I used soy flour to totally eliminate white flour. What resulted was a hearty pita with a nice nutty flavor. It tastes great with sandwich fillings, peanut butter, or dipped in hummus. This is my first recipe, so I hope you enjoy it."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 30 m servings 101 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
  2. Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
  3. Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
  4. Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.

Reviews

79
  1. 92 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

several reviews have noted that this recipe doesn't rise or doesn't form pockets. This is because it has you add salt in the first step with the water and yeast. SALT KILLS YEAST Instead, mix...

Most helpful critical review

I'm really not sure how to rate this recipe. First of all, other reviewers are correct: do NOT put the salt in with the yeast when you proof it! That will immediately kill the yeast. Experie...

several reviews have noted that this recipe doesn't rise or doesn't form pockets. This is because it has you add salt in the first step with the water and yeast. SALT KILLS YEAST Instead, mix...

Some changes need to be made in order to have success. I have made this recipe twice with my changes and is foolproof. 1. Instead of molasses I use 2T honey. 2. Flour - 2c WW, 1c White 3. D...

I'm really not sure how to rate this recipe. First of all, other reviewers are correct: do NOT put the salt in with the yeast when you proof it! That will immediately kill the yeast. Experie...

These were fantastic! I used unbleached bread flour in place of the soy, otherwise followed recipe to the letter. Amazing! I'll definitely make these repeatedly. After making these, we filled th...

I found this much too heavy and I didnt understand the purpose of the molasses. if it's to add sugar so the yeast will rise, I suggest using honey instead to avoid the undesirable flavour and co...

Very good! Easy to make and comes out perfectly - exactly like the pitas I get at the store. I used 2 cups wheat flour and 1 cup all-purpose. After first rise and before rolling out, I refrigera...

This is a really great and easy recipe. I didn't think it was that time consuming, either. (Compared to making tortillas!) I thought I had soy flour on hand, then at the last minute discovere...

I made a few changes, but they came out amazingly. I didn't have soy flour so I used 2 cups stone ground whole wheat and 1 cup all-purpose flour. I also added 1 T. honey to the beginning. Del...

Excellent! Quick and easy! I couldn't find whole wheat pitas in the grocery store. So, I came home and looked for a recipe. I found this one. I used honey instead of molasses and white inste...