December 21, 2010

Whole Wheat Pita Bread

Sorry I've been incommunicado lately. I've had a very busy holiday season this year! But, hopefully, I'll get back on track soon. Unfortunately, I've been so busy that I haven't had much time to cook, and I've been eating a lot of junk food. So, yesterday, I had a little bit of time to myself while my daughter napped, and I decided to make some healthy spinach and bean dip (recipe coming soon), with whole wheat pitas, in an effort to get some good vitamins into my tummy. They were so tasty! They don't have the consistency of your standard pita - they're more like a sprouted grain tortilla. But they still puffed up nicely, and can be stuffed with any manner of yumminess. Give them a try! Here's the recipe...

4 cups whole wheat flour
1 3/4 cups water
1 1/2 teaspoons salt
  • Mix all ingredients together. If you have a stand mixer, use the dough hook. Otherwise, just stir until you can't stir it anymore, then start kneading and mixing with your hands until you have a nice ball of dough. 
  • Turn dough out onto a flat surface and knead for five minutes. 
  • After kneading, allow the dough to rest for fifteen minutes. 
  • While dough is resting, go ahead and preheat your oven to 500 degrees. If you have a baking stone place that in the oven to heat as well.
  • Roll out the dough with your hands until it forms a long snake, then divide it into sixteen equal pieces.
  • Roll each piece into a ball with your hands.
  • Working with only two at a time, use a rolling pin to flatten the balls into wide circles, making them about a quarter of an inch thick. Place the circles onto your baking stone, or directly onto the oven rack. Watch them carefully, with the oven light on. They will only need to bake for a few minutes. Once they've puffed up nicely (or have puffed all they're going to puff) take them out and set them on a cooling rack.
  • Now go roll out the next two while your oven regains its 500 degree temperature. It is important for your oven to stay very hot. 
  • When your done, slather those things in vegan butter, pop them open and stuff them with hummus. Do whatever you like. Just enjoy!
Calories: 101.5 / Total Fat: 0.6g (Saturated Fat: 0.1g, Polyunsaturated Fat: 0.0g, Monounsaturated Fat: 0.1g) / Cholesterol: 0.0mg / Sodium: 218.0mg / Potassium: 0.0mg / Total Carbohydrates: 22.0g (Dietary Fiber: 3.7g, Sugar: 0.0g) / Protein: 4.0g


MegSmith @ Cooking.In.College said...

I love that there are THREE ingredients! These are going on my to-do list for sure! I love how poofed up they look.

Unknown said...

This recipe makes me want to try to make it. It looks great.

Tanya said... make it sound too easy! It can't be that easy. Now I'm going to have to try it myself!

amy said...

WHAAAAAAAAAAAAT. I cannot believe you made those. My family is Armenian and they buy pitas by the TRUCKLOAD. (slight exaggeration), but you just made it so simple...I have to show this to my mother!

(Love your blog!)


Shaheen said...

Seasonal gretings from a Snowy cold Scotland.

Your pitta bread looks really good. I will certainly give them a go. I just like how they are all puffed up.

Jess - The Domestic Vegan said...

I am definitely making this!!! I have always wanted to make my own pita bread & this looks so great - and easy!!

Jessica said...

I finally made it over here, and oh my goodness, what a great blog!!! So excited to see your pita recipe! Can't wait to try it and explore more. :)

stephanie joy said...

this came out great! super easy too. i needed something yeast free to make for sabbath so this was perfect. great blog, i just wish so many pictures were not missing..

Jennifer M. said...

I'm so glad these turned out for you! And, yeah, I'm sorry about the photos. I honestly have NO IDEA what happened to them all! I just came to the site one day and they were gone. You can imagine how bummed I was!
But I'm working to re-take and re-post them, slowly but surely. It's just taking me a long time because I have so many posts! Patience, young padawans... ;)

Anonymous said...

Is omitting the salt ok?

Jennifer M. said...

I think that would be fine. The salt is for flavor, not leavening or anything, so you should be okay.