Whole Wheat Pita Bread Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.17 Kcal (863 kJ)
Calories from fat	60.12 Kcal
		% Daily Value*
Total Fat	6.68g	10%
Sodium	234.62mg	10%
Potassium	51.81mg	1%
Total Carbs	31.67g	11%
Sugars	0.57g	2%
Dietary Fiber	1.09g	4%
Protein	4.78g	10%
Iron	2.1mg	12%
Calcium	9.5mg	1%

Amount Per 100 g
Calories	261.18 Kcal (1094 kJ)
Calories from fat	76.16 Kcal
		% Daily Value*
Total Fat	8.46g	10%
Sodium	297.21mg	10%
Potassium	65.63mg	1%
Total Carbs	40.12g	11%
Sugars	0.73g	2%
Dietary Fiber	1.38g	4%
Protein	6.06g	10%
Iron	2.6mg	12%
Calcium	12mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
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