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
Why bake your own pitas when they're available at the market? One bite of these, fresh and warm from the oven, and you'll know why! This recipe is an adaptation from The Gourmet Cookbook. Note: Few simple rules to ensure that they puff properly. 1. Roll an even thickness and not too thin. 2. Allow rolled out dough to rest 30 minutes 3. Bake on a stone or an inverted sheet pan in a very hot preheated oven (oven thermometer is great to have). 4. Do not open the oven to check for puff, steam will escape!
Provided by Galley Wench
Categories Yeast Breads
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
- Let stand for about 10 minutes; until water is frothy.
- Combine flours in a large bowl.
- Whisk 1/2 cup flour mixture into yeast mixture until smooth.
- Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
- Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
- Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
- Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
- Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
- Lightly sprinkle corn meal on two baking sheets or pizza peel.
- Once doubled, punch down and cut into 8 pieces.
- Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round. .
- Transfer rounds to baking sheets sprinkled with cornmeal.
- Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
- Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500°F .
- Tramsfer 4 pitas, one at a time, to the preheat baking stone. (Pitas can also be baked directly on an oven rack.).
- Bake until puffed and pale golden, about 2 minutes.
- Turn over with tongs and bake for 2 minute more.
- Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
- Bake each circle for 4 minutes until the bread puffs up.
- Storing Pita Bread:.
- Pitas can be baked up to a week in advance and frozen. . To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze. Thaw, still wrapped, before reheating. Heat wrapped in foil for 10 - 12 minutes in a 350º F oven.
Nutrition Facts : Calories 244.9, Fat 7.7, SaturatedFat 1.1, Sodium 294.9, Carbohydrate 38.8, Fiber 3.1, Sugar 0.9, Protein 6
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
WHOLE WHEAT PITA FOR BREAD MAKER
Making pita at home is simple and very tasty. I like that I could make the pitas smaller than the ones at the grocery. Watching them bake and puff up was really amazing. I found this recipe at www.bread-maker.net.
Provided by slb2008
Categories Breads
Time 30m
Yield 8 pitas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Add ingredients to the bread pan as listed - select the dough cycle and start. After the cycle is complete, remove the dough, cover and let rest for 10 minutes. Preheat oven to 450°F
- Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle. Cover the circles and let them rise for about 30 minutes.
- Place 4 dough circles on a lightly greased baking sheet. On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown.
- Cool on a rack, and repeat with the remaining dough circles. For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.
Nutrition Facts : Calories 141.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 3.2, Sodium 157.5, Carbohydrate 24.5, Fiber 2.2, Sugar 0.6, Protein 4.5
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.
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