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Friday, December 9, 2011

Recipe for Whole Wheat Pita

In my "to try" file are about a dozen naan recipes.  So, of course I can't seem to get going on making some-just keep looking at the recipes, thinking about the best attributes of each one.  Help!  I have naan paralysis!

However, I came across a recipe for pita and just jumped on it!  No messing around.  No saving many versions and trying to come up with "the best".  It is a recipe with mostly whole wheat which I like.  Is it "the best"? Who knows?  But it made lovely pillows of whole wheat goodness just begging to be stuffed with spinach, ham and cheese.  So different than the cardboard texture of the whole wheat pita I buy at the store.

I made very few changes!  The original recipe calls for a tad of OJ which I left out and adjusted the water accordingly. I also used white whole wheat flour because that is what I had. I brushed the tops with olive oil and sprinkled on some organic, no-salt seasonings (Kirkland Brand from Costco) to finish them off while they were still warm.

Yield: 8 pita (whole)
Time: 20 minutes plus 1 hour 40 minutes rising time


  • 1 3/4 cups white whole wheat flour
  • 1 1/2 cups unbleached bread flour
  • 1 1/2 tsp table salt
  • 1 1/2 tsp active dry yeast
  • 1 1/4 cups warm water
  • 2 TBSP olive oil plus more for brushing tops
  • Organic no-salt seasoning (or other mixed herb/spice blend) for topping


  • Combine flours and salt in a bowl.
  • In the bowl of a stand mixer with dough hook, add yeast and 2 TBSP olive oil to water.
  • Start mixer on low and pour in flour mixture.
  • Turn to medium and knead for 5 minutes (if by hand, 8-10 minutes).
  • Remove bowl from mixer and cover with kitchen cloth/towel for 1 1/2 hours or until dough has doubled.
  • About an hour in to the rise, place pizza stone on bottom rack of oven and preheat to 450 degrees.
  • When dough has doubled, turn out on to floured surface and divide into 8 portions.  Re-cover and let rest for 10 minutes.
  • Roll each portion into approximately a 6 inch circle.
  • Using a floured pizza peel, slide pitas into oven, cooking 2 at a time (keep others covered).
  • Bake for 3 1/2 minutes, then flip for an additional 2 1/2 minutes.
  • Remove and wrap in kitchen towel to cool while others cook, adding cooked to pile in kitchen towel as they come out.  
  • When cooled slightly, brush with olive oil and sprinkle with seasoning mix.

As I said, great texture and the taste is waaaaay better than store bought!

In to the oven

See how they puff!

Now, on to that naan.

Printable Recipe
King Arthur Recipe