Whole Wheat Pita Bread

Whole Wheat Pita Bread

78
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."

Ingredients

2 h 30 m {{adjustedServings}} servings 101 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews

78
  1. 91 Ratings

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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...