Whole wheat pita bread
Homemade whole wheat pitas that will puff up in the oven creating a pocket perfect for filling. Serve them with hummus, fill them with falafel or make a grilled cheese pita. You can't go wrong here!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Resting time 30 minutes mins
Course lunch, Side Dish, Snack
Cuisine Mediterranean
- 600 gr (white) whole wheat flour
- 450 ml lukewarm water
- 1½ tbsp extra virgen olive oil
- 1½ tbsp dry yeast
- 1½ tsp sea salt
Mix water and yeast and let it rest for 5 minutes.
Add flour, olive oil and yeast mixture to a food processor or high speed blender and blend until a dough forms. Not until then add salt.
Transfer dough ball to your flour-dusted countertop. Form 8 balls from the dough.
Line a baking tray with parchment paper and dust with some flour.
Roll out the dough balls. You want them to be fairly thin. Transfer to the lined baking tray and cover with a tea towel. Let them rest for 30-40 minutes.
In the meantime preheat the oven to 230C/445F or as high as your oven will go.
Put the tray in the oven. While baking you will see the pitas puff up. Bake them for 10 minutes.
Let them slightly cool off. Eat while still warm or freeze them in an airtight container after they have cooled off completely.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.