Whole Wheat Pita Bread Food

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WHOLE WHEAT PITA BREAD



Whole Wheat Pita Bread image

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

1 cup warm water
1 (.25 ounce) package active dry yeast
1 tablespoon molasses
1 teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups soy flour
cooking spray
cornmeal for dusting

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)



Healthy Whole Wheat Pita Bread (No Oil or Sugar) image

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

4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water (120-130F degrees)
1/2 teaspoon salt (optional)

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



Whole Wheat Pita Bread image

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

2 cup whole wheat flour
1 cup all-purpose flour
1 1/2 tsp rapid rise yeast
1 1/2 cup warm water
2 tbsp olive oil
1 tsp sugar or honey
salt

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



Whole Wheat Pita Bread image

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

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

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



Whole Wheat Pita Bread image

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

1 (1/4 ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105 115 F)
2 cups bread flour or 2 cups hi-gluten flour, plus additional
bread flour or hi-gluten flour, for kneading
1 cup whole wheat flour
1/4 cup extra virgin olive oil
1 teaspoon salt
cornmeal, for sprinkling baking sheets

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



Pita Bread image

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

1 teaspoon dry yeast
2 1/2 cups warm water (approximately 105 degrees F)
2 cups whole wheat flour
About 4 cups unbleached all-purpose or bread flour
1 tablespoon salt
1 to 2 tablespoons olive oil

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



Whole Wheat Pita image

Provided by Molly Yeh

Time 3h

Yield 12 servings

Number Of Ingredients 8

1 1/2 cups warm water
4 1/2 teaspoons sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
2 cups bread flour, plus more as needed and for dusting
1 3/4 cups whole-wheat flour
Neutral oil or cooking spray, for the bowl

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



Whole Wheat Pita Bread image

Categories     Bread     Bake     Ramadan     Whole Wheat     Gourmet

Yield Makes 8 (6-inch) pita loaves

Number Of Ingredients 8

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105-115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets

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.

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  • 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.


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  • 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.
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  • 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.
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  • To make the pita: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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  • 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.
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  • 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.
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Cuisine Middle Eastern
Estimated 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
As mentioned above, flatbreads, including this recipe for whole wheat pita bread, are slightly leavened with yeast. In comparison, naan is an unleavened flatbread. Through a …
From silkroadrecipes.com
Ratings 8
Total Time 2 hrs 48 mins
Category Bread
Calories 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.


PITA BREAD RECIPE (OVEN OR STOVETOP) - NATASHASKITCHEN.COM
Flour – we love a combination of mostly all-purpose flour to keep the pita very soft, with a little whole wheat flour to add flavor and color ; Extra Virgin Olive Oil – use extra virgin for the best flavor; Salt – we use fine sea salt. As with any bread, salt is critical for a great tasting bread. How to Make Pita Dough. Proof Yeast – In a large mixing bowl, combine warm water, …
From natashaskitchen.com
5/5 (21)
Calories 198 per serving
Category Easy/Medium


WHOLE WHEAT PITA BREAD RECIPE - NORTHERN HOMESTEAD
This whole wheat pita bread is a great recipe that only has a few ingredients and no oil or sugar. Nevertheless, it is a very delicious bread that can be used in so many ways. For the whole-food plant-based diet pita bread is a must-have. Slice the bread in half and fill it with a healthy salad and you have an instant meal.
From northernhomestead.com
Estimated Reading Time 3 mins


HOMEMADE WHOLE WHEAT PITA BREAD RECIPE - SIMPLE INDIAN RECIPES
Whole Wheat Pita Bread. Share Published 2016-Mar-14 Updated 2017-Nov-28 - Submitted by Dahlia (Pitta Bread, Pocket Pita Bread, Pitta Bread Pockets) Pita is an Arabic bread that is very soft. It is often used to make sandwiches, gyros etc. It is widely used in Arabic, Syrian and Greek recipes. These days you get pita bread in stores but the taste of fresh …
From simpleindianrecipes.com
Estimated Reading Time 5 mins
Total Time 30 mins


WHOLE WHEAT PITA BREAD - FOODPALS.COM
Whole wheat pita bread that is hearty, soft and puffed up. This simple and easy recipe will give you perfect pockets every single time, while keeping it healthy and delicious. These homemade pitas are also vegan. 1 cup warm water 110 degrees F 1 package active dry yeast (0.25 ounce) 2½ cups whole wheat flour […]
From foodpals.com
Estimated Reading Time 1 min


WHOLE WHEAT PITA BREAD - DAMN DELICIOUS
Directions: In the bowl of an electric mixer, combine water, yeast and honey; let stand until foamy, about 5 minutes. In a large bowl, combine flours. Stir in 1/2 cup flour mixture into the yeast mixture until smooth. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
From damndelicious.net
5/5 (1)
Category Bread
Servings 12
Estimated Reading Time 2 mins


WHOLE WHEAT PITA BREAD - MEDITERRANEAN LIVING
Preheat oven and sheet pan at 375 degrees. Take dough ball and put on lightly floured cutting board or counter and divide in 8 smaller balls. Roll out flat with a rolling pin to about 1/2 inch thick and 3-4 inches in diameter. Place pita breads on hot sheet pan in preheated oven for 12 mins. Flip once halfway.
From mediterraneanliving.com
5/5 (4)
Total Time 40 mins
Servings 8
Calories 123 per serving


WHOLE WHEAT PITA BREAD RECIPE - COOK.ME RECIPES
Bread Recipes; Whole Wheat Pita Bread; Whole Wheat Pita Bread a favorite bread recipe. Share; Like 16 ; 1h; Serves 10; Easy; 480 ºF (23) Share it on your social network: Or you can just copy and share this url. Ingredients. 3 cups Whole wheat flour: 1¼ cup Water warm: ½ tbsp Active dry yeast: 1-1½ tbsp Olive oil: ½ tbsp Salt: 1 pinch Sugar: Nutritional …
From cook.me
Cuisine Mediterranean
Total Time 1 hr
Servings 10
Calories 157 per serving


EASY HOMEMADE PITA BREAD - FORKS OVER KNIVES
Return dough to bowl, cover with cloth, and let rise 30 minutes more. Preheat oven to 400°F. Line two large baking sheets with parchment paper. Divide dough into 10 equal portions. Dust your hands and the dough with flour; roll each portion into a ball. On a lightly floured surface, roll balls into 6-inch rounds.
From forksoverknives.com
5/5 (1)
Total Time 2 hrs 40 mins


PITA BREAD, LEBANESE WHOLE WHEAT PITA BREAD RECIPE
2 tsp olive oil. salt to taste. whole wheat flour (gehun ka atta) for rolling. Method. For pita bread. For pita bread. To make pita bread, combine the dry yeast, sugar and 2 tbsp of water in a bowl and mix well. Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
From tarladalal.com
Carbohydrates 24.4 g
Energy 144 cal
Cholesterol 0 mg
Sodium 6.6 mg


WHOLE FOODS MARKET - WHOLE WHEAT PITA BREAD CALORIES ...
Whole Foods Market - Whole Wheat Pita Bread. Serving Size : 1 pita. 140 Cal. 81% 30g Carbs. 6% 1g Fat. 13% 5g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,860 cal. 140 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 66g. 1 / 67g left. Sodium 2,165g. 135 / 2,300g left. …
From myfitnesspal.com


BAKESTONE BROTHERS - WHOLE WHEAT PITA BREAD - SAVE-ON-FOODS
Bakestone Brothers - Whole Wheat Pita Bread is added to Favorites, uncheck to remove it. Add Bakestone Brothers - Whole Wheat Pita Bread to Favorites. Bakestone Brothers - Whole Wheat Pita Bread, 6 Each. $3.39 $0.57 each. Add to Cart . Share. Save for Later. Description. Authentic Thin Style. 100% Whole Wheat. Trans Fat Free. No Cholesterol. Product Number: …
From saveonfoods.com


WHOLE WHEAT PITA BREAD – ANTHONYS GOODS
1. In a large bowl, whisk together the whole wheat flour, bread flour, sugar, salt and yeast. Add the olive oil and begin to knead, slowly adding the warm water as you go. Knead for about 15 minutes. 2. Coat the dough with a little olive oil and grease the inside of the bowl as well. Cover the bowl with a kitchen towel and let the dough rise ...
From anthonysgoods.com


WHOLE WHEAT PITA BREAD RECIPE BUTTEREDUP - CHOWHOUND
1 Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, add the whole wheat flour, about a cup at a time; then stir 100 times, or until the mixture looks smooth and silky.
From chowhound.com


PITA WHOLE WHEAT - FRESH SIGNATURE FLATBREAD - MISSION FOODS
Made with 100% whole wheat ingredients, our Fresh Signature Whole Wheat Pita bread is a great base for a variety of dishes, especially Greek. Fill up these fantastic tasting flatbreads for inspired falafels, kebabs, gyros, and zesty chicken pockets. Ready to eat better? Add some international flair to your wholesome fare. See Full Nutrition Facts.
From missionfoods.com


NUTRITION FACTS FOR TOUFAYAN WHOLE WHEAT PITA BREAD ...
Whole Wheat Pita Bread. Nutrition Facts. Serving Size. loaf. 1 loaf = 56g. Amount Per Serving. 150. Calories % Daily Value* 0%. Total Fat 0g. 0% Saturated Fat 0g Trans Fat 0g. 0%. Cholesterol 0mg. 10%. Sodium 225mg. 10%. Total Carbohydrate 30g. 11%. Dietary Fiber 3g Sugars 2g. Protein 6g. 3% Calcium 40mg 6% Iron 1.1mg 0% Vitamin A 0mcg 0% Vitamin C …
From myfooddiary.com


WHOLE WHEAT PITA BREAD - FOOD NEWS
Aladdin Baking Company, Pita Bread Whole Wheat, 11 Ounce. 150+ banned colors, flavors, preservatives and other ingredients often found in food. Healthy Whole Wheat Pita Bread Recipe Pita bread, also known as Aish Baladi, is an Egyptian flatbread made with whole wheat flour that is usually baked in scorching-hot furnaces in Cairo's busy markets.
From foodnewsnews.com


WHOLE WHEAT PITA BREAD - PALOUSE BRAND
Our whole wheat pita bread recipe has a slightly nutty, slightly sweet flavor along with a chewy texture, a mildly charred exterior, and a big pocket for stuffing. Stuffing pockets of pita bread are one of our top choices for sandwiches. So portable. So neatly contained. So easy to eat and, so light compared to slices of bread! The pitas you ...
From palousebrand.com


WHOLE WHEAT PITA BREAD RECIPES
2021-06-17 · 100 % Whole Wheat Pita Bread. The Pita bread is originally made of Wheat flour aka all Purpose flour ( Maida ). So this is a healthy version of the original Pita bread. It is made of 100 % Whole Wheat bread. Still, it gets cooked up beautifully with all the Pockets. One of the beautiful and healthy bake is my take on the Pita Breads.
From tfrecipes.com


PITA BREAD FACTORY - 100% WHOLE WHEAT PITA BREAD CALORIES ...
Find calories, carbs, and nutritional contents for Pita Bread Factory - 100% Whole Wheat Pita Bread and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Pita Bread Factory Pita Bread Factory - 100% Whole Wheat Pita Bread. Serving Size : 1 pita. 130 Cal. 79% 28g Carbs. 6% 1g Fat. 14% 5g Protein. Track …
From androidconfig.myfitnesspal.com


CALORIES IN WHOLE WHEAT PITA BREAD AND NUTRITION FACTS
25.11g. Prot. 4.71g. There are 123 calories in 1 medium Whole Wheat Pita Bread. Calorie Breakdown: 5% fat, 80% carbs, 15% prot.
From fatsecret.ca


IS PITA BREAD HEALTHY: A HEALTH AND NUTRITION BREAKDOWN
Pita bread and traditional bread loaves contain almost identical ingredients and are therefore very comparable in nutrition. Two slices of whole-wheat bread contain 120 kcal, 250 mg sodium, and 4g of dietary fiber. One medium whole-wheat pita contains 140 kcal, 130 mg sodium, and 3g of fiber. Side-by-side, bread contains a little more fiber and ...
From tofubud.com


WHOLE GRAIN PITA BREAD, 18 OZ AT WHOLE FOODS MARKET
Whole Grain Pita Bread, 18 oz. Select a store to see accurate pricing. Find a store to see pricing. Ingredients. Nutrition Facts. Ingredients. Whole Wheat Flour, Water, Bran Wheat, Bran Rice, Crushed Red Wheat, Vital Gluten, Contains 2% or Less of the Following Ingredients: Red Wheat, White Wheat, Barley, Rye, Oats, Corn, Millet, Hulled ...
From wholefoodsmarket.com


7" POCKETLESS WHOLE WHEAT PITA - US FOODS
7 in. Soft, pliable and pocketless to hold substantial fillings; will not crack or rip when gently warmed. Fully baked allows you to heat pita from frozen without drying out. Long, 12-month freezer life. Contains no hydrogenated oils and zero trans-fats for a healthy choice. Whole wheat pita is made with 60% whole wheat for a good source of fiber.
From usfoods.com


GLOBAL BAKERIES - WHOLE WHEAT PITA BREAD CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Global Bakeries - Whole Wheat Pita Bread and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Global Bakeries Global Bakeries - Whole Wheat Pita Bread. Serving Size : 1 Pita. 170 Cal. 81% 36g Carbs. 5% 1g Fat. 14% 6g Protein. Track macros, calories, …
From frontend.myfitnesspal.com


MINI WHEAT PITA BREAD, 16 OZ AT WHOLE FOODS MARKET
Mini Wheat Pita Bread, 16 oz. Select a store to see accurate pricing. Find a store to see pricing. To add this product to your list, login. Ingredients. Nutrition Facts. Ingredients. Ingredients: Whole Wheat Flour, Water, Vital Gluten, Yeast, Salt, Citric Acid.
From wholefoodsmarket.com


WHOLE WHEAT PITA BREAD . . . . . . . … - FOODOB : MEAL ...
Whole wheat pita bread . . . . . . . Monday, February 14 2022 Breaking News. Mille feuilles dough Ingredients 5 1/2 cup all-purpose flour 2 cups frozen unsal… Gateaux mille feuille Three layers of mille feuilles , the recipe in the previou… The best Broccoli creamy soup ever Ingredients 2 cups of broccoli, chopped … Healthy Dates and oats cake No sugar, gluten free …
From foodob.co


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