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Homemade Greek Pita Bread Pockets

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.
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Prep Time 3 hours
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings: 12
Course: Side Dish
Cuisine: Mediterranean
Calories: 99
Ingredients Method Notes

Ingredients
  

  • 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
  • 1 teaspoon honey (needed for yeast action)
  • 1 cup plus 2 tablespoons warm water (110 to 115°F / 45°C) water
  • 2 ¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt

Method
 

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.