Fresh Whole-Wheat Pitas

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

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Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7g
  • Carbohydrate: 39.9g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 225mg
  • Calcium: 11mg

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. 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. 2. Position the oven rack on the lowest shelf.
  3. 3. Preheat the oven to 500°.
  4. 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.
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