Whole-Grain Pita
Soft, pillowy whole-grain pita bread made from scratch. This simple recipe uses whole wheat flour for a nutty flavor and extra fiber, perfect for scooping up dips or serving alongside shakshuka.
For 4 servings
Activate the yeast.
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it stand for 5-10 minutes until the mixture is foamy.
TIPIf the yeast doesn't foam, it may be old. It's best to start over with fresh yeast.Make and knead the dough.
- In a large bowl, whisk together the whole wheat flour and salt.
- Pour in the yeast mixture and the olive oil.
- Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
- Knead for 6-8 minutes until the dough is smooth and elastic.
Let the dough rise.
Lightly oil the bowl, place the dough inside, and turn to coat. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the pitas.
- Gently punch down the risen dough and divide it into 4 equal pieces.
- Roll each piece into a smooth ball.
- Cover the balls with the damp cloth and let them rest for 15 minutes.
- On a lightly floured surface, roll each ball into a circle about 6 inches in diameter and 1/4 inch thick.
Cook the pitas on the stovetop.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Place one pita in the hot skillet and cook for about 30 seconds, until you see bubbles start to form.
- Flip the pita and cook for 1-2 minutes on the other side until it puffs up like a balloon.
- Flip it one more time and cook for another 30 seconds.
- Repeat with the remaining pitas.
TIPA very hot pan is the key to getting the pitas to puff up properly. Don't overcrowd the pan.Serve the pitas warm.
Stack the cooked pitas and wrap them in a clean kitchen towel to keep them soft and warm until ready to serve.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water is warm, not hot. Water that is too hot can kill the yeast.
- 2Don't over-flour your work surface when rolling, as this can make the pitas tough.
- 3If your pitas don't puff, your pan might not be hot enough or the dough may have been rolled too thin.
- 4Store leftover pitas in an airtight bag at room temperature for up to 2 days or freeze for longer storage.
Adapt it for your goals.
Healthy
To reduce sodium, decrease the salt to 1/4 teaspoon. Serve with a lean protein to make it a more balanced meal.
veganVegan
This recipe is already vegan as written. Ensure you serve it with plant-based dips and dishes.
quickQuick
If you're short on time, you can use instant yeast which may reduce the rising time slightly.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour provides a significant amount of dietary fiber, which supports digestive health and can help maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from whole grains are broken down slowly, providing a steady release of energy without a sharp spike in blood sugar.
Frequently asked questions
Yes, whole-grain pita is a healthy choice. It's made with whole wheat flour, which is a great source of dietary fiber, B vitamins, and minerals. Fiber aids in digestion and helps you feel full longer.
