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Friday, September 24, 2010

Whole Wheat Pita Bread

Pita is a round pocket bread consumed in Middle eastern and Mediterranean cuisines, which are considered as a staple. These are also called as  Pita pockets. The pockets are created by the steam, which puffs up the dough. The pocket is left in the middle, after the pita is cooled and flatten. This bread can be made on a grill, any oven or even on stove top. This bread is served as an appetizer in Mediterranean restaurants. 

The ingredients are simple and i replaced 1/2 of the all purpose flour with whole wheat flour for a healthier version of the bread. The sweet smell of freshly baked bread is so warm and comforting. This bread is very easy to make and very filling dish for your breakfast or dinner served with a dip. When you cut the pita into half, you can see the pocket, where you can fill anything to form a sandwich and serve with a salad. Alright, here goes the recipe,


1 1/2 cups Whole Wheat flour
1 1/2 cups All purpose flour
1 1/4 + 1/4 cups warm Water 
1 packet Quick rise Yeast
1tsp Sugar
1tsp Salt
2tsp Olive oil
How to:
  • In a bowl, dissolve yeast and sugar in 1 1/4 cup of water and let sit for 10 mins, until frothy.

  • In another big bowl, add the flours and salt together and mix well.
  • Now make a well at the center of the flours and pour the yeast mixture.
  • Start kneading and bring the dry flours together, pour the remaining water 1tbsp at a time and knead, resulting a slightly sticky dough.

  • Then, transfer the dough to a flour-dusted surface and continue kneading for 8-10 mins, until the dough is smooth and elastic.

  • Wrap the dough in a bowl coated with olive oil for 1 1/2hrs in a warm place, until the dough doubles.

  • Punch the dough to remove excess air, knead for a min and divide the dough into lemon-size balls.

  • Preheat the oven to 450 degrees with the baking sheet in the lower rack of oven.
  • Make flat-round shapes with a rolling pin and wrap it up with a kitchen towel for 10-15 mins for the dough to rise again.

  • Either line the baking sheet with parchment paper or spray thin layer of oil.

  • Place the risen flat doughs and bake for 4 mins, flip it and bake for another 3 mins or until brown spots appear.

  • Watch the dough puffing up because of the steam.

  • For softer pitas, wrap'em in a kitchen towel, once out of oven. For crispy pitas bake'em couple more mins.

Serve warm with hummus or baba ghanoush.

  • The olive oil helps in handling the dough and uses very less flour while rolling flat.
  • You can also broil the pita at Hi, with pitas on the baking sheet at the top rack of the oven, broil for 2 mins, flip it and broil for another 1 1/2 mins. 
  • Store the pitas in a zipper bag up to a week at room temperature or freeze'em for up to 3 months.


  1. Looks perfect and nice step by step pics.

  2. Awesome step by step instruction...fresh pita pockets...love them

    Pushpa @ simplehomefood.com

  3. wow what soft n fluffy pita pockets ...awesome ..i too have post pita pockets some time back ..but ur looks wonderful



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