admin May 21, 2020 No Comments

This pita pocket bread is delicious and is a great way to include whole grains your meals. Make sure your pitas puff with these 3 easy steps.

  1. Make sure your oven is HOT
  2. Make sure your rolled out pita dough is well floured before baking it
  3. Use a baking stone for consistent heat
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Whole-Wheat Pita Pocket Bread

Keyword pita bread, Pita pocket
Prep Time 1 hour
Servings 12 servings

Ingredients

  • 1 Tbsp yeast
  • 1 Tbsp sugar
  • 2 1/2 cup warm water
  • 1 1/2 tsp salt
  • 1 Tbsp oil
  • 6-7 cups whole wheat flour

Instructions

  1. Dissolve yeast and honey in warm water in bowl OR stand mixer. When bubbly, add salt, oil and 6 cups of flour. Knead for 5-10 minutes, adding only enough flour until dough is soft but not sticky.

  2. In a lightly greased bowl, add the dough and turn to make sure all of the dough is evenly coated. Allow the dough to rise until doubled, about 1 hour.

  3. Punch down dough and evenly divide dough into 12-20 pieces, depending on desired size. Make sure you divide the dough on a well floured surface.

  4. Fold dough pieces into rounded discs and allow to rest for 30 minutes.

  5. Pre-heat oven and baking stones to 450°.

  6. On a well floured surface, roll dough piece to approximately 1/4" thick round. Make sure the dough is well floured so it doesn't stick to the counter OR the baking stone.

  7. Place the rolled dough circle on hot baking stone and watch pita's puff. Once pita puffs, flip pita over and allow to cook for another minute or two until pita is just starting to turn light golden brown. *Note: If you want a crispier pita pocket, cook the pita longer and allow it to get more golden brown before removing from hot oven.

  8. To keep soft, place them inside a paper bag to cool or eat them warm. Freezes well!

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