- 1 package of yeast, or quick
- 1/2 cup warm water
- 3 cups
Whole wheat flour
- 1 1/4 teaspoon salt
teaspoon granulated sugar
- 1 cup lukewarm water
- Dissolve yeast in 1/2 cup of warm water. Add sugar and
stir until dissolved. Let sit for 10-15 minutes until water is
- Combine flour and salt in large bowl.
- Make a small depression in the middle of flour and pour
yeast water in depression.
- Slowly add 1 cup of warm water, and stir with wooden spoon
or rubber spatula until elastic.
- Place dough on floured surface and knead for 10-15
minutes. When the dough is no longer sticky and is smooth and
elastic, it has been successfully kneaded.
- Coat large bowl with vegetable oil and place dough in
bowl. Turn dough upside down so all of the dough is coated.
- Allow to sit in a warm place for about 3 hours, or until
it has doubled in size.
- Once doubled, roll out in a rope, and pinch off 10-12
- Place balls on floured surface. Let sit covered for 10
minutes. Preheat oven to 500 deg F. and make sure rack is at
the very bottom of oven. Be sure to also preheat your baking
- Roll out each ball of dough with a rolling pin into
circles. Each should be about 5-6 inches across and 1/4 inch
- Bake each circle for 4 minutes until the bread puffs up.
Turn over and bake for 2 minutes.
- Remove each pita with a spatula from the baking sheet and
add additional pitas for baking.
- Take spatula and gently push down puff. Immediately place
in storage bags.
Storing Pita Bread: Pita bread can be stored for up to
a week in a pantry or bread box and up to a month in the
freezer. Be sure to use freezer bags when storing in the