Skinny Whole Wheat Pita Bread

Last week I decided to try something totally new…pita bread!  I was going to make individual pizzas that night for dinner, and I always use pita bread as my ‘crust’ for those.  But, I was out of store-bought pita bread.  I went to my trust friend, Google, and found the recipe.  I was surprised at how easy they were to make!  They do take some time to prepare, as any yeast based bread does.  But, they really were easy.  Give them a try and see for yourself!

Skinny Whole Wheat Pita Bread

  • 2-1/4 tsp instand yeast (1 packet)
  • 1 tbsp honey
  • 1-1/4 cups warm water, divided
  • 1-1/2 cups bread flour, divided
  • 1-1/2 cups whole wheat flour, divided
  • 1/4 cup olive oil
  • 1 tsp salt
  • cornmeal, for dusting

In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the warm water.  Stir gently to blend.  Whisk in 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and place the bowl on the mixer, fitted with the dough hook.  Add in the remaining 3/4 cup water, 1-1/4 cup bread flour, 1-1/4 whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  (Add more flour a little at a time, if needed)  Transfer the dough to a lightly oiled bowl, turning once to coat, and let rise in a warm place, about 1 hour, or until doubled in bulk.

Place oven rack in the middle position.  Place a baking stone in the oven and preheat oven to 500 degrees.

Once the dough has risen, transfer to a lightly floured work surface, punch down and divide the dough into 8 equal pieces.  Form each piece into a ball and roll out into a disk about 6-7 inches in diameter.  Transfer the disks onto baking sheets dusted with corn meal.  Cover loosely with kitchen towels.  Let stand for about 30 minutes or until slightly puffy.

Transfer pitas onto preheated baking stone.  Bake until puffy, about 2-4 minutes.  Glently flip over with tongs and bake another 1-2 minutes.  Transfer to a cooling rack and let cool completely.  Repeat with remaining disks.


Makes: 8 pitas

Weight Watchers Points + : 6 each


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