Whole Wheat Pita Bread

SUBMITTED BY: SMUCIA PHOTO BY: pomplemousse

"I came up with this recipe after a search for a whole wheat pita bread left me frustrated. I used soy flour to totally eliminate white flour. What resulted was a hearty pita with a nice nutty flavor. It tastes great with sandwich fillings, peanut butter, or dipped in hummus. This is my first recipe, so I hope you enjoy it."

PREP TIME	30 Min
COOK TIME	6 Min
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

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

READ REVIEWS (30)

DIRECTIONS

In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.

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REVIEWS

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Reviewed on Sep. 6, 2006 by Stephanie Parido

several reviews have noted that this recipe doesn't rise or doesn't form pockets. This is because it has you add salt in the first step with the water and yeast. SALT KILLS YEAST Instead, mix the salt with the flours before adding it to the water, yeast, and molasses. Otherwise, a nice recipe the best whole wheat pita recipe I've come across.

9 users found this review helpful

Reviewed on Apr. 26, 2005 by Zanne Peters

These were fantastic! I used unbleached bread flour in place of the soy, otherwise followed recipe to the letter. Amazing! I'll definitely make these repeatedly. After making these, we filled them with pizza sauce, pepperoni, mushrooms and cheese and microwaved to make pizza pockets - even my 4 and 5 year olds loved them! *note* update on 4/26/05 - I made these exactly according to the recipe this weekend and they were PERFECT. The soy flour smelled a little different while forming the pitas, but the taste and texture were wonderful! I made 8 pitas out of this recipe - even used a ruler to measure them as I rolled them out to make sure they were right.

6 users found this review helpful

Reviewed on Apr. 26, 2008 by pomplemousse

I'm really not sure how to rate this recipe. First of all, other reviewers are correct: do NOT put the salt in with the yeast when you proof it! That will immediately kill the yeast. Experienced bread bakers would know this, but if you are new to yeast baking, you may not. Therefore, that hinders this recipe. However, if you make it past the yeast proofing stage, this is a nice pita bread. I didn't have soy flour and I wanted a bread that would puff/rise a bit more, so I used 1 cup ww flour and 2 cups all purpose. Next time I may use some wheat glutin with the recipe as written to see if that helps it rise. Bakes up beautifully, and I did have pockets in some of my bread. Does have a nice taste with the molasses and the wheat flour, but you could always sub honey or sugar instead. Thanks!

5 users found this review helpful

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