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RECIPE
6 INGREDIENTS8 STEPS2HR 20MIN

Whole Wheat Pita Bread

4.7
3 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This recipe was fantastic to make a big batch that I could use for a long time. I love to use them to make pita chips, hold yummy falafel, or become an amazing whole wheat personal pizza crust! The pita-bilities are endless!
2HR 20MIN
Total Time
1HR 20MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
4 2/3 cups
3 1/2 cups
2 pckg
Active Dry Yeast
1/2 Tbsp
1/4 cup
plus more for greasing the sheets
3 cups
Warm  Water

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Nutrition Per Serving

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CALORIES
317
FAT
5.9 g
PROTEIN
10.6 g
CARBS
59.4 g

Cooking Instructions

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Step 1
First, make the easy dough. Whisk the Whole Wheat Flour (4 2/3 cup), All-Purpose Flour (3 1/2 cup), Active Dry Yeast (2 package), and Salt (2 teaspoon) together in a large mixing bowl just to aerate them.
Step 2
Then stir in the Olive Oil (1/4 cup) followed by the Water (3 cup) to bring the dough together. Bring it together into a large ball and turn it out onto a clean, floured surface.
Step 3
Knead the dough for 10 minutes to really activate the gluten and make the dough elastic. Then return it to the bowl and cover it. Let it sit in a warm, dry place for an hour to rest and double in size.
Step 4
When the hour is up, preheat the oven to 450 degrees F (230 degrees C) and line two sheet trays with silicone mats. Drizzle a little olive oil on each mat and use a brush to coat the mat with it.
Step 5
Take the dough and punch it down. Then take a piece of the dough and roll it into a ball slightly larger than a golf ball. Press it down into a round disc and roll it out to be a more flat, thin disc on a floured surface.
Step 6
Transfer it to a baking sheet and repeat until you have 2 discs per baking sheet.
Step 7
Bake them for 8-10 minutes, rotating the trays halfway through. Let them cool, then transfer them to a plate and get the next four discs onto the two sheets. Keep going in batches of 4 like that until the dough is all used. There should be enough to make 20, so 5 batches will be needed with a couple of minutes of cooling time between each batch.
Step 8
When the pita are all baked and cooled, keep what you need immediately sealed and out, then warm it up in the toaster when you need it. Enjoy!

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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
5.9 g
8%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
59.4 g
22%
Fiber
6.0 g
21%
Sugars
1.8 g
--
Protein
10.6 g
21%
Sodium
405.6 mg
18%
Vitamin D
--
--
Calcium
22.9 mg
2%
Iron
3.4 mg
19%
Potassium
197.4 mg
4%
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