WHOLE WHEAT PITA BREAD
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.
Provided by Charlotte's Mom
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 101 calories, Carbohydrate 17.1 g, Fat 1.1 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 0.2 g, Sodium 197.5 mg, Sugar 3.2 g
HEALTHY WHOLE WHEAT PITA BREAD (NO OIL OR SUGAR)
Just 4 ingredients...and the salt is optional! Please note that the cooking time includes a 30 minute rising. The kneading times given are for an electric mixer (I use my Bosch), so it will take a little longer if you do it by hand. You can easily turn these into herbed pitas by simply adding in some of your favorite herbs (fresh or dried) while you're kneading the dough. EDITED TO ADD: You need to add only the amount of flour necessary to clean the sides of the bowl. So, you might not need all of the flour listed. Also, this is a flatbread, so it will not rise a lot - not at all like regular yeast bread. It is also important to preheat the oven and just before you put the pitas in, flip them over. That is what causes them to puff. This recipe works very well, we use it all of the time and love it! But, it is one of those that really needs to be followed step by step. You're welcome to zmail me if you have any trouble!!
Provided by Annisette
Categories Yeast Breads
Time 55m
Yield 10 pitas
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Sift together 2 cups of flour and the yeast.
- Add water and salt and mix well.
- Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
- Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
- Form dough into 10 balls.
- On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
- Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
- Just before you place the pan in the oven, flip each pita over on its other side.
- Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
- When the pitas come out of the oven they will be hard, but they will soften as the cool.
- Store them, while they're still warm, in plastic baggies or an airtight container.
- Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
- Pitas can be reheated in a 350°F oven or in the microwave.
WHOLE WHEAT PITA BREAD
Prepare this soft, fluffy and healthy whole wheat pita bread at home with this simple and easy recipe.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner Main or Side
Time 25m
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine all dry ingredients including sugar or honey (if you decide to use) and mix well.
- Slowly add warm water and mix the flour using a wooden spatula. Mix until it forms a crumbly mixture with no dry flour anymore
- Add 1 tbsp olive oil and using hand knead the dough. Add dry flour if necessary to avoid sticking the dough to the bowl. Continue kneading for about 6-7 min till it forms a homogeneous and soft dough
- Cover the bowl with a wet cloth and put it in a warm place for at least 1 hour
- Preheat the oven to 450F and lightly oil the baking tray
- Divide the dough into roughly 12 equal part and form them into small balls
- Dust some dry flour on the flat surface and roll each dough portion into 5-6" round pitas. Cover the tray with a clean cloth and let it rest for 10 min
- Put the tray in preheated oven and bake for 8 min. To get light golden color on the surface, bake them in broil mode for 1-2 min.
Nutrition Facts : Calories 136 kcal, ServingSize 1 serving
WHOLE WHEAT PITA BREAD
After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. These nutritious whole wheat pitas are a favorite with young and old alike.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.
Nutrition Facts :
WHOLE WHEAT PITA BREAD
My friend Liz introduced me to fresh pita bread with this recipe. It's fun to make and produces such a wonderful pita. You never had it this good. Fresh is better! Can also be made ahead, stored in the freezer, and brought out to reheat. Recipe comes from Epicurious, Gourmet May 2003. Thank you all for such great reviews and suggestions! See added note at end of the recipe.
Provided by Kitchen Witch Steph
Categories Yeast Breads
Time 2h5m
Yield 8 6-inch loaves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
- Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
- Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
- Transfer 4 pitas, 1 at a time, directly onto oven rack.(or on a screen) Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
- Cooks' note: Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.
- My note: Though I have not had problems cooking these on my oven rack, you may want to consider baking yours on a screen of some sort as noted by many of the reviewers.
Nutrition Facts : Calories 229.5, Fat 7.4, SaturatedFat 1, Sodium 293.4, Carbohydrate 35.8, Fiber 2.9, Sugar 0.9, Protein 5.6
PITA BREAD
Fresh homemade pita -- made with half white, half whole wheat flour -- is easy to make and delicious. Pitas are best when baked on a baking stone or on unglazed quarry tiles; you can also place them on a baking sheet.
Provided by Food Network
Time 4h
Yield 16 pitas about 8 inches in dia
Number Of Ingredients 6
Steps:
- You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
- Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
- Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
- If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
- This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply:
- Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
- Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.
WHOLE WHEAT PITA
Provided by Molly Yeh
Time 3h
Yield 12 servings
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
- With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
- Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
- Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
- Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.
WHOLE WHEAT PITA BREAD
Categories Bread Bake Ramadan Whole Wheat Gourmet
Yield Makes 8 (6-inch) pita loaves
Number Of Ingredients 8
Steps:
- Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
- Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
- Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
- Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
More about "whole wheat pita bread food"
PITA BREAD | WHOLE WHEAT PITA BREAD (OVEN & STOVETOP …
From vegrecipesofindia.com
4.9/5 (36)Calories 151 per servingCategory Breakfast, Brunch
- Firstly take the instant yeast and sugar in a stand mixer bowl or in any bowl in which you will knead the dough. Pour 1 to 1.25 cups water and mix very well with a spoon.
- Deflate the dough gently and knead lightly. Make into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time so that they don't dry out. You can even pinch portions from the dough and roll them into balls.
- Carefully remove the tray with oven mittens. Sprinkle some flour and place the rolled discs on it. Use oven mittens when removing and placing the baking tray from the oven.
- Heat a cast iron skillet or a frying pan on medium-high flame. Sprinkle some flour on the pan and it should get browned. This means that the pan is hot. Use a heavy pan so that the pita bread does not burnt from the bottom. Place the pita bread round on the pan or skillet.
WHOLE GRAIN PITA BREAD - JAMIE GELLER
From jamiegeller.com
Cuisine Israeli & Middle EasternCategory BreadsServings 10Total Time 2 hrs
- Sprinkle a few tablespoons of flour on the surface you will be using to knead the dough. Rub your hands with some flour and knead the dough for about ten minutes, until smooth. You can also mix it with a dough hook in a standing mixer for 5 minutes or until dough is smooth .
GREEK WHOLE WHEAT PITA BREAD - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (5)Category BreadCuisine GreekEstimated Reading Time 7 mins
- Meanwhile, in a large mixing bowl, combine all the ingredients (water, water with yeast and honey, vinegar, salt, flour). Knead the dough in the bowl for about 10 minutes until it becomes smooth. Add very small amounts of extra hard flour if the dough is extremely sticky. Alternatively, knead the dough at medium speed in a stand mixer fitted with the dough hook attachment about 5 minutes. Don’t over knead it.
- Cover the bowl with a damp kitchen towel and let it rise (double its size) in a warm place for 30 minutes to 1 hour.
- When the dough has doubled, punch it down and transfer to a lightly floured work surface. Use durum or semolina flour for rolling. Divide the dough into equal balls (about 13 for large pitas and 25 for mini pitas).
WHOLE WHEAT PITA BREAD - GATHER FOR BREAD
From gatherforbread.com
5/5 (1)Category BreadServings 8Total Time 2 hrs 35 mins
- Combine all the ingredients and mix and knead them together by hand or mixer. Mix about 8 minutes by hand or 5 minutes by mixer until you have a soft dough.
- You may need to add a bit more flour but it should start out a bit stickier. It will absorb some liquid as it rises. Don't add too much flour.
HOMEMADE WHOLE WHEAT PITA BREAD - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 60Category BreadCuisine MediterraneanTotal Time 19 mins
- In the bowl of your stand mixer, mix the water, honey and yeast together and let it sit for about five minutes.
- Knead the dough for about 5 minutes, until it's smooth and elastic. adding more flour only if necessary.
WHOLE-WHEAT PITA BREAD RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
WHOLE WHEAT PITA BREAD RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 6Cuisine ContinentalTotal Time 1 hr 10 mins
WHOLE WHEAT PITA BREAD - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Reviews 5Category Side DishCuisine MediterraneanTotal Time 1 hr 30 mins
- Add the warm water, yeast and honey to the bowl of a stand mixer. (If you prefer, the dough can be mixed and kneaded by hand.) Stir gently. Set aside for 5 minutes until foamy.
- Add olive oil, salt and 3 ¼ cups white whole wheat flour to the bowl. Using the paddle attachment, mix until combined. Switch to the dough hook and knead on low speed for 8 minutes, adding up to ¼ cup more flour if the dough is too sticky. The dough should feel only slightly sticky when you touch it with your finger.
- Cover the bowl with a clean kitchen towel or plastic wrap and let rise for 45 minutes to 1 hour, until doubled in size.
- If you are baking the pita on a baking stone in the oven, at this point you should place the baking stone in the oven and preheat oven to 500 degrees F. You can also bake the pita directly on the oven racks if you don’t have a baking stone. Or, bake them on a griddle, which I find to be easiest. (You’ll preheat the griddle right before baking as it doesn’t take as long to heat up as the baking stone.)
EASY WHOLE WHEAT PITA BREAD - WHOLE FOODS + VEGETARIAN
From thewimpyvegetarian.com
5/5 (1)Estimated Reading Time 4 minsCuisine Bread
- Proof the yeast by combining the warm water, yeast and honey in a bowl. Stir and set aside for 10 minutes, by which time you should see significant foaming of the yeast as it expands. With instant yeast, this step isn't critical, as you can alternatively opt to combine all the ingredients of the entire recipe at the same time, but I like to proof even instant yeast to ensure its freshness before committing to the entire recipe.
- Combine the flours and salt together in the bowl of standing mixer, and whisk a couple of times. Add the proofed yeast mixture and olive oil, and mix with the dough hook at the lowest speed for 2 minutes, or until the mixture begins to come together as a cohesive dough.
- Spill the dough out onto a workspace and begin to knead together, adding whole wheat flour as needed if the dough becomes too sticky to work with. Continue to knead until the dough becomes soft and springy. Form the dough into a ball.
- Oil a clean bowl, place the ball of dough in the bowl and cover with plastic. Place the bowl in a warm place of your kitchen to allow the dough to rise to double its size, about two hours. If it's a cold day, I place the bowl in my microwave oven with a cup of very hot water to allow it to rise, draft-free.
WHOLE WHEAT PITA WITH MIDDLE EASTERN SALAD | KING ARTHUR ...
From kingarthurbaking.com
4.6/5 (49)Total Time 2 hrs 20 minsServings 8
- To make the pita: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the pita ingredients (except the oil for brushing), and mix and knead to make a soft, smooth dough., Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to 90 minutes, till it's just about doubled in bulk.
- Towards the end of the rising time, start to preheat your oven to 450°F, with a pizza stone on the bottom shelf, if you have one., To make the chopped salad: While the pita dough is rising, combine all of the salad ingredients, seasoning with salt and lemon juice to taste.
- Let the salad rest at room temperature while you prepare the pitas., Gently deflate the dough, and divide it into 8 pieces.
WHOLE WHEAT PITA BREAD (VEGAN, DAIRY FREE) - DOMESTIC ...
From domesticdreamboat.com
5/5 (1)Total Time 50 minsCategory BreadCalories 188 per serving
- Dissolve sugar in warm water. Sprinkle yeast on top of the sugar water mixture and let it sit for 10 minutes to proof. Meanwhile, combine whole wheat flour, all purpose flour and salt in the bowl of a stand mixer fitted with a dough hook.
- Stir yeast into water and add vegetable oil. Turn mixer on to low speed and slowly pour in water/yeast mixer. Increase speed to medium low and knead dough until smooth. Form dough into a ball and place into an oiled bowl. Cover with plastic and let rise for about 2 hours.
- Punch dough down and form into a rope. Cut rope into 8 equal pieces (see note). Roll each piece into a circle that is approximately 1/4" thick. Cover with a clean dish towel and let rise for 30 minutes.
- Heat oven to 500°F. Place 2-3 pitas on a wire cooling rack, and place rack directly into oven. Bake for about 5 minutes until pitas become very puffy and just begin to brown on the top. Remove from oven and cover with a clean, damp dish towel until soft. Repeat with remaining pitas.
PITA BREAD - 50% WHOLE WHEAT - WHEAT BEAT
From wheatbeat.com
5/5 (2)Total Time 1 hr 20 minsCategory BreadsCalories 1 per serving
- Start by making the poolish the night before. Mix by hand the flour, water, yeast and salt together. Cover with plastic wrap and leave at room temperature for 12-16 hours. Refer to the blog post on poolish if you are not clear on how to know poolish is ready or what it's used for.
- Add the remaining ingredients and roughly mix everything together by hand until there are no bits of dry flour at the bottom and sides of the bowl.
- Use the dough hook attachment and mix on dough speed (speed 2 on KitchenAid) for about 5 minutes and then scoop out the dough and turn it over in the bowl. This way the mix is more even.
WHOLE WHEAT PITA BREAD - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 5Category BreadsCuisine Middle EasternEstimated Reading Time 7 mins
- In a stand mixer bowl, fitted with a dough hook, pour warm water, scatter the yeast and wait couple minutes until foamy. Stir in 1½ cups wheat flour and vital gluten. Cover with a moist towel and let it rest for 20 minutes.
- With the mixer running at low speed, add olive oil, salt, 1/2 cup flour. Gradually add remaining flour, 1 tablespoon at a time, until the dough is soft and slightly sticky.
- Knead the tough for 6 to 8 minutes at medium-high setting. As the machine is running, the dough should pull away from the sides and hold on to the hook. Use flour as minimally as possible.
- Preheat oven to over 550 degrees Fahrenheit - the highest in your oven. Place a baking stone, cast iron pan or an inverted baking sheet in the middle of oven.
KHUBZ (ARABIC PITA BREAD) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 8Total Time 2 hrs 48 minsCategory BreadCalories 209 per serving
- Dissolve the yeast in a large mixing bowl with 1/4 cup warm water. Add the sugar and when it starts to froth, add remaining 1 1/4 cups of water.
- Add 1 1/2 cups flour, and using dough hook attachment, mix. This is called a "sponge" mixture. Let this rest for 10 minutes. It will look like pancake batter.
- Add the salt and tablespoon of olive oil to the sponge and mix together. Add remaining 1 1/2 cups of flour, and using dough hook on low, mix until dough comes together.
- Turn speed up and mix dough for 10 minutes. Dough will become elastic, shiny and smooth. Remove the dough and set aside on floured surface while you oil the mixing bowl.
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5/5 (21)Calories 198 per servingCategory Easy/Medium
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From mediterraneanliving.com
5/5 (4)Total Time 40 minsServings 8Calories 123 per serving
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