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Soft, puffy, and wonderfully chewy pita bread made with 100% whole wheat flour. This simple, vegan recipe yields delicious pockets perfect for stuffing with your favorite fillings or dipping into hummus and soups.
Activate the yeast
Make and knead the dough
Let the dough rise
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Soft, puffy, and wonderfully chewy pita bread made with 100% whole wheat flour. This simple, vegan recipe yields delicious pockets perfect for stuffing with your favorite fillings or dipping into hummus and soups.
This mediterranean recipe takes 35 minutes to prepare and yields 4 servings. At 188.31 calories per serving with 6.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack or side.
Shape the pitas
Cook the pita bread
For added fiber and nutrients, mix in 1 tablespoon of flaxseed meal or chia seeds with the flour.
If you're short on time, use instant yeast which requires a shorter rising time of about 30-40 minutes.
Make mini pitas by dividing the dough into 8 smaller balls. They are perfect for little hands and lunchboxes.
Whole wheat flour is an excellent source of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The complex carbohydrates from whole grains provide a steady release of energy, making it a great choice to fuel your day without causing sharp spikes in blood sugar.
Whole wheat contains essential B vitamins like niacin and thiamin, which are crucial for energy metabolism and nervous system function.
Yes, whole wheat pita bread is a healthy choice. It's made from 100% whole grains, providing complex carbohydrates for sustained energy and a good amount of dietary fiber, which aids digestion.
One homemade whole wheat pita bread from this recipe contains approximately 160 calories, primarily from the whole wheat flour and a small amount of olive oil.
The most common reason for pitas not puffing is insufficient heat. The skillet or oven needs to be very hot to create the steam that inflates the pocket. Also, ensure you haven't rolled the dough too thin or punctured it.
Yes, you can prepare the dough and let it rise slowly in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and cooking.
