Whole Wheat Pita Bread
This recipe guides you through making homemade whole wheat pita bread. Combining whole wheat and soy flour, you'll activate yeast, mix and knead the dough, allow it to rise, shape it into discs, and bake at high heat to create the characteristic pockets, perfect for stuffing or dipping.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Rolling Pin
- 1 Baking sheet or pizza stone Needed for high-heat baking
- 1 Stand mixer (optional) For easier kneading
Ingredients
Main
- 1 cup warm water
- 1 .25 ounce package active dry yeast
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 cups soy flour
- cooking spray
- cornmeal for dusting
Instructions
- In a large bowl, dissolve yeast in warm water with molasses and salt; let stand for 5-10 minutes until foamy.
- Gradually add whole wheat flour and soy flour to the yeast mixture, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
- Lightly grease the mixing bowl with cooking spray, place the dough in the bowl, turning to coat, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a smooth ball, cover, and let rest for 10 minutes.
- Preheat your oven to 450°F (232°C) or hotter, placing a baking sheet or pizza stone inside to heat up.
- On a lightly floured surface (or using cornmeal), roll each dough ball into a 6-7 inch circle, about 1/4 inch thick.
- Carefully transfer the rolled pitas onto the preheated baking surface, baking for 2-3 minutes per side, or until they puff up and are lightly browned.
- Remove from oven and cool slightly on a wire rack before serving.
Notes
Achieving the signature pita pocket requires high heat. Ensure your oven and baking surface (stone or inverted baking sheet) are fully preheated to at least 450°F (230°C) or higher if possible. Don't overcrowd the baking surface; bake only a few pitas at a time to maintain oven temperature. The high heat rapidly turns the internal moisture to steam, puffing the bread. If they don't puff, they are still delicious flatbreads. Avoid overworking the dough when shaping the discs, as this can toughen the final product.