Whole Wheat Pita Bread

Makes 12 servings.


1 (¼-ounce) package active dry yeast or 2 ½ 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


1. Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes.
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.

Nutritional Info (per serving):

Calories 99
Protein 3g
Fat 0g
Cholesterol 21mg
Low-sodium diets: Omit salt.

Food Exchanges: 1 ½ bread/Starch

Additional comments:

Recipe provided by The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S.

CooksRecipes.com provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.