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
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
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
CLASSIC PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, olive oil, garlic powder, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl, combine the olive oil, garlic powder, salt, and pepper, and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 191 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
WHOLE WHEAT PITA CHIPS RECIPE BY TASTY
Here's what you need: whole wheat pitas, olive oil, salt, pepper, garlic powder
Provided by Tara Botwinick
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl, combine the olive oil, salt, pepper, and garlic powder and brush onto both sides of the chips.
- Bake for 10-12 minutes, until golden and crispy.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 28 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams
WHOLE-WHEAT TORTILLA CHIPS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning.
- Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature.
SPICY WHOLE WHEAT PITA CHIPS
Great with dips, spreads, hummus or soups. Keep extra pita chips stored in an airtight container for up to three days.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 15m
Yield 48 chips
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine cumin, paprika, salt, and ground red pepper.
- Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
- Bake at 350 degrees for 10 minutes, or until crisp.
Nutrition Facts : Calories 21.8, Fat 0.2, Sodium 60.9, Carbohydrate 4.5, Fiber 0.6, Sugar 0.1, Protein 0.8
WHOLE WHEAT PITA
This is a recipe I came up with when trying to get more whole wheat into my family's diet. We love pita pockets and I couldn't find a WW Pita recipe anywhere even here. So I made one myself. They are light and very tasty and ready in one hour to eat. One key is do not over cook them or let them brown at all.
Provided by Maeven6
Categories Yeast Breads
Time 1h6m
Yield 8 pita rounds, 8-16 serving(s)
Number Of Ingredients 7
Steps:
- Place the water, yeast, honey and salt into a large mixer with standard mixing blade. Mix well.
- Add one cup of bread flour, one cup of whole wheat flour, and the gluten. Mix well, don't be afraid to let it run a couple of minutes. It will work up the gluten.
- Add another cup flour and mix well. The dough should be sticky and a bit stringy. When the blade is raised the dough should come off the blade with ease. It may almost peeling itself away. This is due to the gluten. Do so and replace with a dough hook.
- Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need. Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched.
- Remove the dough to a dry lightly dusted surface and hand knead for a few minutes. Relax and enjoy the soft firm texture.
- Separate the dough into 8 portions. Set the dough aside and cover with a non terry linen for 30 minutes.
- Roll down each ball with your palm on a dusted surface forming a small disc. Then, with a rolling pin form 8, 7 inch diameter discs. They should be around 1/4 inch thick. Set aside and cover with a damp linen. Let them rest for 15 minutes.
- While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees. I highly recommend a stone if you use this recipe often.
- After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet. Do not crowd! They need the circulated air.
- Cook each pita for 6 minutes or until they puff in the center. Do not brown them. When they fully puff they are done.
- Remove them with tongs and place on a rack and cover with the damp linen. Put the next batch in working from the first rolled to the last.
- When cool Cut in half and fill with your favorite goodies. We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes.
- Store extras in a plastic zip bag.
Nutrition Facts : Calories 221.8, Fat 1.1, SaturatedFat 0.2, Sodium 585.7, Carbohydrate 47.3, Fiber 6.2, Sugar 2.4, Protein 8.4
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 CHIPS WITH GARBANZO BEAN-CUMIN DIP
Categories Condiment/Spread Food Processor Bean Appetizer Bake Picnic Super Bowl Low Fat Vegetarian Kid-Friendly Quick & Easy Back to School Backyard BBQ Chickpea Winter Healthy Party Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
- Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.
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.
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- Brush oil mixture on the rough, inside part of the pita, then stack pita and cut into sixths or desired size.
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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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- Brush the top of a pita breads with olive oil and sprinkle with salt, ground black pepper and other seasonings of your choice.
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5/5 (3)Total Time 2 hrs 55 minsCategory Baked, SnackCalories 114 per serving
- Put all ingredients in the bread machine in order; water, oil, dry ingredients, ½ Tbsp butter in each corner and yeast in a small divot in the center.
- When the dough is done, cut it into 8 pieces. Form each piece into a ball. Cover the dough for 15-20 minutes, then roll out the pitas.
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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.
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Ratings 6Calories 277 per servingCategory Main Course
- Top 1 pita bread with 1-2 Tbsp sauce, and a handful of each of the veggies (use as much as you like – the more veggies, the more fiber and nutrients are on your pizza!) I like to use a ton of veggies.
- Top with 1/4 cup of cheese, or less depending on how much cheese you like (1/4 cup is about 100 calories)
- Heat the pizzas in a toaster oven until the cheese melts. Alternatively, if you don’t have a toaster oven, you can heat the pizzas under a broiler at 350 degrees until the cheese melts (or in your regular oven at 350 degrees).
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- 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.
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5/5 (11)Calories 211 per servingServings 8
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- Stack 4 pita rounds and cut into 8 wedges. Measure olive oil into a bowl. Add 1-2 cloves of smashed garlic if desired.
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