Versatile, soft and tasty pita pockets perfect for so many things – sandwiches, mini pizzas, and anything else you can imagine.
These delicious little breads are quite literally better than sliced bread. We’ve stuffed them with hummus and cucumber. We’ve enjoyed them warm along with a hearty homemade soup. Just this morning, Jack made a breakfast pizzas with these delicious pitas as the base, topped with a hearty roasted tomato sauce, mozzarella and a perfectly poached egg. We’ve even had them smeared (to Jack’s chagrin) with peanut butter and jelly for a quick and easy lunch. They’re also great stuffed with cheese and salmon and toasted.
I’ve made pita bread before using only white flour. Jack and I really enjoy the pizza crusts I make with half and half wheat and white all purpose flour. I was confident the pita would also be enjoyable with the wheat and white mixture. The wheat does add some healthful fiber, but it also adds a nice flavor and a little heartier texture. We enjoy this bread so much, I make a batch every weekend. I freeze the extra pitas and thaw them as I need them throughout the week. The thawed bread tastes like it just came out of the oven. Perfect!
Whole Wheat Pita Bread
- 2 1/2 tsp active dry yeast
- 1 tsp honey
- 1 1/4 cups warm water
- 1/4 cup extra virgin olive oil (plus extra for coating the bowl)
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 1 tsp salt
- Stir together yeast, honey and warm water in a large bowl. Let stand about 5 minutes. Mixture should become foamy indicating the yeast is good.
- Stir in olive oil.
- Whisk in 1/2 cup of all purpose flour and 1/2 cup whole wheat flour. Mix until smooth.
- Stir in another 1/2 cup of all purpose flour, 1/2 cup whole wheat flour and salt.
- Knead in last 1/2 cups of flours until dough is smooth and elastic.
- Form dough into a ball and set in a clean, oil-coated bowl. Cover with plastic wrap and let rise in a warm, draft-free place. Let rise until doubled, about an hour.
- Punch dough down and cut into 10 equal pieces.
- Form each piece into a ball. Flatten and roll out into about 5 – 6 inch rounds.
- Cover with a clean kitchen towel and let rest for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Place baking sheet in center of oven while oven preheats.
- Place two pitas on baking sheet and bake for 3 minutes. Flip and continue to bake for 2 minutes.
- Cool baked pitas on a cooling rack and cover with a clean kitchen towel.
- Repeat with remaining pitas.
- Serve warm or store in zip top bags in the freezer.