Whole Wheat Pita Bread
Soft homemade pita breads made from scratch, allowed to rise until light and airy, then baked quickly at high heat for warm, tender pockets perfect for filling or serving alongside meals.
Ingredients
Method
- Preheat oven to 375°F.
- Combine the flours and salt in a large mixing bowl. Make a well; pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough floured board until smooth.
- Place dough in a large, lightly oiled bowl. Cover with a damp towel and place in a dry, draft-free place until dough has doubled, 1 to 2 hours.
- Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick baking sheets. Allow to rest, covered with damp towel for 30 minutes.
- On lightly floured surface, roll out each piece of dough to a circle, about 5-inches in diameter. Place on baking sheets; let stand about 30 minutes.
- Bake on middle rack of preheated 500°F (250°C) oven for 5 minutes. Remove pitas from baking sheets and let cool on rack. Store in airtight container in refrigerator.
- To serve, reheat wrapped in aluminum foil at 350°F (175°C) for 10 minutes.
Notes
For low sodium diets, omit the salt.
Recipe provided courtesy of The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S.
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