Fresh Whole-Wheat Pitas

Fresh Whole-Wheat Pitas Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
These are sublime straight out of the oven and stuffed with your favorite salad or sandwich fixings. And leftovers make tasty chips. White whole-wheat flour is available through King Arthur (www.kingarthurflour.com) or Bob's Red Mill (www.bobsredmill.com).

Yield:

8 servings (serving size: 1 pita)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Fat 2.9 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 7 g
Carbohydrate 39.9 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 225 mg
Calcium 11 mg

Ingredients

1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup plus 2 tablespoons warm water (100° to 110°)
10 ounce bread flour (about 2 1/4 cups)
4.75 ounces white whole-wheat flour (about 1 cup), divided
2 tablespoons 2% Greek-style yogurt (such as Fage)
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
Olive oil cooking spray

Preparation

1. Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3 ounces (about 3/4 cup) whole-wheat flour, yogurt, oil, and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

2. Position the oven rack on the lowest shelf.

3. Preheat the oven to 500°.

4. Divide dough into 8 portions. Working with one portion at a time, gently roll each portion into a 5 1/2-inch circle. Place 4 dough circles on each of 2 baking sheets heavily coated with cooking spray. Bake, 1 sheet at a time, at 500° for 8 minutes or until puffed and browned. Cool on a wire rack.

SaBrina Bone,

Cooking Light

March 2009
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