Whole Wheat Pita Recipes

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WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. These nutritious whole wheat pitas are a favorite with young and old alike.

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.

Nutrition Facts :

WHOLE WHEAT PITA



Whole Wheat Pita image

Provided by Molly Yeh

Time 3h

Yield 12 servings

Number Of Ingredients 8

1 1/2 cups warm water
4 1/2 teaspoons sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 cups bread flour, plus more as needed and for dusting
1 3/4 cups whole-wheat flour
Neutral oil or cooking spray, for the bowl

Steps:

  • In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
  • With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
  • Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
  • Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
  • Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.

HEALTHY WHOLE WHEAT PITA BREAD (NO OIL OR SUGAR)



Healthy Whole Wheat Pita Bread (No Oil or Sugar) image

Just 4 ingredients...and the salt is optional! Please note that the cooking time includes a 30 minute rising. The kneading times given are for an electric mixer (I use my Bosch), so it will take a little longer if you do it by hand. You can easily turn these into herbed pitas by simply adding in some of your favorite herbs (fresh or dried) while you're kneading the dough. EDITED TO ADD: You need to add only the amount of flour necessary to clean the sides of the bowl. So, you might not need all of the flour listed. Also, this is a flatbread, so it will not rise a lot - not at all like regular yeast bread. It is also important to preheat the oven and just before you put the pitas in, flip them over. That is what causes them to puff. This recipe works very well, we use it all of the time and love it! But, it is one of those that really needs to be followed step by step. You're welcome to zmail me if you have any trouble!!

Provided by Annisette

Categories     Yeast Breads

Time 55m

Yield 10 pitas

Number Of Ingredients 4

4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water (120-130F degrees)
1/2 teaspoon salt (optional)

Steps:

  • Preheat oven to 500°F.
  • Sift together 2 cups of flour and the yeast.
  • Add water and salt and mix well.
  • Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
  • Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
  • Form dough into 10 balls.
  • On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
  • Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
  • Just before you place the pan in the oven, flip each pita over on its other side.
  • Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
  • When the pitas come out of the oven they will be hard, but they will soften as the cool.
  • Store them, while they're still warm, in plastic baggies or an airtight container.
  • Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
  • Pitas can be reheated in a 350°F oven or in the microwave.

WHOLE WHEAT PITA



Whole Wheat Pita image

This is a recipe I came up with when trying to get more whole wheat into my family's diet. We love pita pockets and I couldn't find a WW Pita recipe anywhere even here. So I made one myself. They are light and very tasty and ready in one hour to eat. One key is do not over cook them or let them brown at all.

Provided by Maeven6

Categories     Yeast Breads

Time 1h6m

Yield 8 pita rounds, 8-16 serving(s)

Number Of Ingredients 7

1 1/2 cups warm water
1 tablespoon fast rising yeast
1 tablespoon raw honey
2 teaspoons salt
2 -3 tablespoons wheat gluten
3 cups whole wheat flour
1 cup bread flour

Steps:

  • Place the water, yeast, honey and salt into a large mixer with standard mixing blade. Mix well.
  • Add one cup of bread flour, one cup of whole wheat flour, and the gluten. Mix well, don't be afraid to let it run a couple of minutes. It will work up the gluten.
  • Add another cup flour and mix well. The dough should be sticky and a bit stringy. When the blade is raised the dough should come off the blade with ease. It may almost peeling itself away. This is due to the gluten. Do so and replace with a dough hook.
  • Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need. Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched.
  • Remove the dough to a dry lightly dusted surface and hand knead for a few minutes. Relax and enjoy the soft firm texture.
  • Separate the dough into 8 portions. Set the dough aside and cover with a non terry linen for 30 minutes.
  • Roll down each ball with your palm on a dusted surface forming a small disc. Then, with a rolling pin form 8, 7 inch diameter discs. They should be around 1/4 inch thick. Set aside and cover with a damp linen. Let them rest for 15 minutes.
  • While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees. I highly recommend a stone if you use this recipe often.
  • After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet. Do not crowd! They need the circulated air.
  • Cook each pita for 6 minutes or until they puff in the center. Do not brown them. When they fully puff they are done.
  • Remove them with tongs and place on a rack and cover with the damp linen. Put the next batch in working from the first rolled to the last.
  • When cool Cut in half and fill with your favorite goodies. We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes.
  • Store extras in a plastic zip bag.

Nutrition Facts : Calories 221.8, Fat 1.1, SaturatedFat 0.2, Sodium 585.7, Carbohydrate 47.3, Fiber 6.2, Sugar 2.4, Protein 8.4

WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

This recipe calls for both white and whole wheat flour; you can reduce/increase either type of flour to your liking. Prep time does not include up to 3 hour rising time. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Provided by Deantini

Categories     Breads

Time 36m

Yield 12 pitas, 12 serving(s)

Number Of Ingredients 7

2 1/2 cups warm water (110 degrees)
1 1/2 teaspoons active dry yeast
1 tablespoon honey
2 cups wheat flour
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon vegetable oil

Steps:

  • Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
  • Combine white flour, wheat flour, and salt in large bowl.
  • Make a small depression in the middle of flour and pour yeast water in depression.
  • Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
  • You can also do step 1-4 using the knead function in a Kitchen Aid.
  • Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
  • Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
  • Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
  • Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
  • Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
  • Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  • Take spatula and gently push down puff. Immediately place in storage bags.

Nutrition Facts : Calories 192, Fat 1.2, SaturatedFat 0.2, Sodium 196.6, Carbohydrate 39.9, Fiber 3.1, Sugar 1.6, Protein 6.1

WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

My friend Liz introduced me to fresh pita bread with this recipe. It's fun to make and produces such a wonderful pita. You never had it this good. Fresh is better! Can also be made ahead, stored in the freezer, and brought out to reheat. Recipe comes from Epicurious, Gourmet May 2003. Thank you all for such great reviews and suggestions! See added note at end of the recipe.

Provided by Kitchen Witch Steph

Categories     Yeast Breads

Time 2h5m

Yield 8 6-inch loaves, 8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105 115 F)
2 cups bread flour or 2 cups hi-gluten flour, plus additional
bread flour or hi-gluten flour, for kneading
1 cup whole wheat flour
1/4 cup extra virgin olive oil
1 teaspoon salt
cornmeal, for sprinkling baking sheets

Steps:

  • Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
  • While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
  • Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
  • Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
  • Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
  • Transfer 4 pitas, 1 at a time, directly onto oven rack.(or on a screen) Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
  • Cooks' note: Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.
  • My note: Though I have not had problems cooking these on my oven rack, you may want to consider baking yours on a screen of some sort as noted by many of the reviewers.

Nutrition Facts : Calories 229.5, Fat 7.4, SaturatedFat 1, Sodium 293.4, Carbohydrate 35.8, Fiber 2.9, Sugar 0.9, Protein 5.6

WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

Categories     Bread     Bake     Ramadan     Whole Wheat     Gourmet

Yield Makes 8 (6-inch) pita loaves

Number Of Ingredients 8

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105-115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets

Steps:

  • Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
  • Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
  • Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
  • Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
  • Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

Why bake your own pitas when they're available at the market? One bite of these, fresh and warm from the oven, and you'll know why! This recipe is an adaptation from The Gourmet Cookbook. Note: Few simple rules to ensure that they puff properly. 1. Roll an even thickness and not too thin. 2. Allow rolled out dough to rest 30 minutes 3. Bake on a stone or an inverted sheet pan in a very hot preheated oven (oven thermometer is great to have). 4. Do not open the oven to check for puff, steam will escape!

Provided by Galley Wench

Categories     Yeast Breads

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 teaspoons yeast (or 2 teaspoons quick-rising yeast)
1 teaspoon honey
1 1/4 cups warm water
2 cups bread flour
1 cup whole wheat flour
1/4 cup extra virgin olive oil
1 teaspoon salt
1/4 cup cornmeal

Steps:

  • Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
  • Let stand for about 10 minutes; until water is frothy.
  • Combine flours in a large bowl.
  • Whisk 1/2 cup flour mixture into yeast mixture until smooth.
  • Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
  • Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
  • Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
  • Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
  • Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
  • Lightly sprinkle corn meal on two baking sheets or pizza peel.
  • Once doubled, punch down and cut into 8 pieces.
  • Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round. .
  • Transfer rounds to baking sheets sprinkled with cornmeal.
  • Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
  • Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500°F .
  • Tramsfer 4 pitas, one at a time, to the preheat baking stone. (Pitas can also be baked directly on an oven rack.).
  • Bake until puffed and pale golden, about 2 minutes.
  • Turn over with tongs and bake for 2 minute more.
  • Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
  • Bake each circle for 4 minutes until the bread puffs up.
  • Storing Pita Bread:.
  • Pitas can be baked up to a week in advance and frozen. . To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze. Thaw, still wrapped, before reheating. Heat wrapped in foil for 10 - 12 minutes in a 350º F oven.

Nutrition Facts : Calories 244.9, Fat 7.7, SaturatedFat 1.1, Sodium 294.9, Carbohydrate 38.8, Fiber 3.1, Sugar 0.9, Protein 6

WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

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.

Provided by Charlotte's Mom

Categories     Flat Bread

Time 2h30m

Yield 12

Number Of Ingredients 8

1 cup warm water
1 (.25 ounce) package active dry yeast
1 tablespoon molasses
1 teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups soy flour
cooking spray
cornmeal for dusting

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 101 calories, Carbohydrate 17.1 g, Fat 1.1 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 0.2 g, Sodium 197.5 mg, Sugar 3.2 g

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WHOLE WHEAT PITA BREAD - COOK WITH MANALI
2014-08-07 In a bowl whisk together whole wheat flour and salt. Add in the olive oil and mix till it's well combined with the flour. Take warm water [110-115 F degrees] in a glass/mug, add sugar and yeast and give a quick stir. Let the mixture sit for 5-10 minutes.
From cookwithmanali.com


WHOLE WHEAT PITA BREAD - THE DELICIOUS CRESCENT
2020-04-23 Stir in 1½ cups wheat flour and vital gluten. Cover with a moist towel and let it rest for 20 minutes. Add Remaining Ingredients With the mixer running at low speed, add olive oil, salt, ½ cup flour. Gradually add remaining flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Knead and Rise
From thedeliciouscrescent.com


WHOLE WHEAT PITA BREAD RECIPE • JULES BALANCED RECIPES
Shape each piece of dough into a small ball and roll it out with rolling pin to a flat pita, place it on a baking sheet lined with parchment paper. Let the pita breads rise again, covered, for 30 minutes. Preheat the oven to 210°C or 410°F.
From julesbalancedrecipes.com


100% WHOLE WHEAT PITA BREAD RECIPE - RECIPELAND.COM
Directions Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes. Combine four, water, olive oil and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough on floured board until smooth. Place dough in a large, lighty oiled bowl.
From recipeland.com


HOMEMADE WHOLE WHEAT PITA BREAD - YUMMY HEALTHY EASY
2014-03-20 2 cups warm water 4 tsp. bread machine or instant yeast 1 Tbsp. salt 4 cups whole wheat flour I like King Arthur brand (can use all-purpose if desired) Instructions Combine water and yeast in a large bowl. Let sit for a few minutes. Stir in salt and flour. Cover and let rise for 1 hour - dough will be sticky.
From yummyhealthyeasy.com


GREEK WHOLE WHEAT PITA BREAD - 30 DAYS OF GREEK FOOD
2019-07-15 4 cups (500g) whole-wheat flour 4 cups (500g) hard (bread) flour unbleached 2 teaspoons vinegar or apple cider 1 ⅔ tablespoon (15g) active dry or instant yeast 2 tablespoons (40g) honey 2 teaspoons (14g) salt 2 ½ cups (600ml) warm water + ½ cup for yeast dissolving Durum or semolina flour for rolling Olive oil for the pan Instructions
From 30daysofgreekfood.com


WHOLE WHEAT PITA BREAD - DAMN DELICIOUS
2018-02-11 Directions: In the bowl of an electric mixer, combine water, yeast and honey; let stand until foamy, about 5 minutes. In a large bowl, combine flours. Stir in 1/2 cup flour mixture into the yeast mixture until smooth. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
From damndelicious.net


EASY HOMEMADE PITA BREAD - FORKS OVER KNIVES
2021-09-14 On a lightly floured surface, roll balls into 6-inch rounds. Place dough rounds on the prepared baking sheets. Loosely cover with damp clean towels. Let rise in a warm place 10 minutes. Bake pitas, uncovered, 4 to 6 minutes or until bottoms are golden. Flip pitas and bake 4 to 6 minutes more or until they puff up. Remove from oven.
From forksoverknives.com


WHOLE WHEAT PITA RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Whole Wheat Pita Recipes are provided here for you to discover and enjoy ... Whole Wheat Cracker Recipe Easy Easy Vegan Pumpkin Cheesecake Recipe Orange Cookies Recipes Easy Easy Apple Crostata Recipe Simple Apple Tart Recipe Easy Cilantro Lime Chicken Recipe Easy Dessert Recipes. Italian Dessert With Egg Yolks …
From recipeshappy.com


WHOLE WHEAT PITA BREAD RECIPE - MY FOOD STORY
2022-03-04 Add warm water, sugar and yeast in a large bowl. Stir gently. Set aside for 5-10 minutes or until the yeast gets activated. Once the yeast is active, the surface will be slightly frothy. Add whole wheat flour, olive oil and salt to the yeast mixture. Mix together till everything comes together in a lumpy ball.
From myfoodstory.com


WHOLE WHEAT PITA WITH MIDDLE EASTERN SALAD | KING ARTHUR BAKING
Combine all of the pita ingredients (except the oil for brushing), and mix and knead to make a soft, smooth dough. Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to 90 minutes, till it's just about doubled in bulk.
From kingarthurbaking.com


WHOLE WHEAT PITA BREAD | HOMEMADE PITA BREAD - COOK WITH …
2021-06-17 Add in whole wheat flour, and salt. Next, add in the warm water and knead the dough for 10 mins. 3. Finally, add in the olive oil and knead once again. Cling wrap the dough and then cover it with a kitchen towel and allow it to rise for 2 hours. 4.After proofing punch down the excess air and knead the dough once again.
From happietrio.com


WHOLE WHEAT PITA BREAD RECIPE - DRIMZ2030
2022-03-04 Warmth a forged iron skillet or a frying pan on a excessive flame. Place a pita bread spherical on the pan or skillet. Cook dinner for 1-2 minutes on both sides, frivolously urgent it down with a spatula. After frivolously cooking each side, place the pita instantly on the fireplace and permit it to puff up.
From drimz2030.com


EASY PITA PIZZA RECIPE (WITH 8 VARIATIONS) | THE PICKY EATER
2021-05-12 4 Whole wheat pita breads make sure you get one that has ~130 calories and at least 4g fiber per round ½ red onion diced 1 yellow bell pepper diced 2 tomatoes diced 1 cup freshly grated parmesan cheese you can use up to 1/4 cup per pizza, no more than that! 8 tbsp Pizza sauce more or less as needed Instructions
From pickyeaterblog.com


WHOLE WHEAT PITA BREAD - OUR SALTY KITCHEN
2020-03-23 Combine the yeast and water in the bowl of a stand mixer. If using active dry yeast, whisk the yeast and water then set aside 10 minutes and wait for the yeast to bloom. If using instant yeast, proceed to the next step. Add the all purpose flour, wheat flour, olive oil, salt, and honey to the bowl.
From oursaltykitchen.com


WHOLE WHEAT PITA BREAD RECIPE - NORTHERN HOMESTEAD
Instructions. In a mixing bowl mix together the warm water, salt if used, and the yeast. Let rest for a bit till you get the flour ready. Grind the whole grain if you have a grinder. Add the flour to the water and mix for 5 minutes. If you use cups, don't add all the flour at …
From northernhomestead.com


IS PITA BREAD HEALTHY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


WHOLE GRAIN SOURDOUGH PITA RECIPE | LEITE'S CULINARIA
2021-01-03 Gently coat each ball of dough with oil and place on a rimmed baking sheet. Cover the dough with plastic wrap and refrigerate overnight, or up to 12 hours. Place a cast iron skillet, pizza stone, or baking sheet in the oven and preheat the oven to 500°F (250°C) for at least 30 minutes. Flour your work surface.
From leitesculinaria.com


WHOLE-WHEAT PITA CHIPS RECIPE | MYRECIPES
Instructions Checklist Step 1 Preheat oven to 375°. Step 2 Split each pita in half horizontally to form 2 rounds. Brush rough sides of pita halves with oil. Combine pepper, salt, and cumin; sprinkle evenly over pita halves. Cut each pita half into 8 wedges. Arrange, rough side up, in a single layer on a baking sheet.
From myrecipes.com


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