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Whole Wheat Pita Bread

April 14, 2024

It isn't easy to find good pita bread, most contain a paragraph long list of ingredients. There is only one store near me that carries good pita and it contains just 3 ingredients: whole wheat flour, yeast and salt.  But they don't always have it. Since we eat hummus, veggies and pita quite often, I learned to make my own. It's actually very simple.

This whole wheat pita bread recipe is based on one from an old Vegetarian Times cookbook that I've had for years. I use my bread machine to mix the dough, but you can do it by hand too. Since there are no preservatives in this bread, it needs to be used within a day or two or else frozen until needed. This recipe makes 6 pitas.

This week will have short posts. I have so much to do to get ready for Thanksgiving, as I'm sure you do. Even though it will just be the six of us this year, no guests, I want it to be special. Two of my kids have jobs in restaurants, and  neither of them has to work on Thanksgiving. Both restaurants are open, so they lucked out! This may be the last year that happens, so I want to make the most of this day. (I really think all of the restaurants and stores should be closed on Thanksgiving so the employees could spend the day with their families.The greed of these businesses still astounds me. I refuse to go to a restaurant or shop on this day.)
Hope you enjoy the pita recipe, I'll be using it after Thanksgiving, stuffing it with hummus and leftover veggies.

Whole Wheat Pita Bread
1 c. water
1 T. honey or agave
1 1/2 tsp. sea salt
3 c. white whole wheat flour
2 tsp. yeast
Place ingredients in bread machine and run through dough cycle. ( or combine by hand and let rise till doubled-about 1 hr.)
Divide dough into 6 portions, shape each into a smooth round ball. Let rest 15 min. Meanwhile, preheat oven to 475.
Roll out each ball into a circle about 1/2" thick. Place on ungreased baking sheet and bake on lowest oven rack 8-10 min. till golden and puffy. Remove from baking sheet and place between 2 dish towels till cool, store in plastic bag to keep soft.
(I bake mine in batches- two at a time.)

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