This pita bread recipe is a slight departure from my original recipe (see Danielle’s Perfect Pita Bread). This recipe contains no oil at all and is 100% whole grain. You can use either whole wheat pastry flour or whole white wheat which, unlike white flour, is a whole grain. You may also cook it in the oven on a baking stone, on a grill or even on the stove in a non-stick skillet. These pitas are hearty and delicious and freeze very well, so make a bunch, so you’ll have them on hand. To defrost, just stick them in your microwave on high for 30 seconds to one minute.

IMPORTANT NOTE ABOUT MEASUREMENTS!! 

It is always better to weigh flour than it is to rely on the volume measurement of a measuring cup. If you weigh it, your results will always be consistent. If you use a measuring cup, the amount of flour can vary according to how densely you may pack the cup. If you don’t have a scale and must rely on volume measurement, be sure to loosen your flour in the beginning before weighing. I keep mine in half-gallon canning jars, so the flour is easily loosened by shaking.

You can attain the same result by transferring your flour from a bag to a large bowl and stirring it with a wire whisk. Then, take the flour out a heaping tablespoon at a time and gently fill your measuring cup.  Do not scoop the flour out with the measuring cup!  This will pack the flour and result in more flour than called for in the recipe. Using the back of a knife, rake it across the top of your measuring cup until you have an even cup of flour. Transfer to a mixing bowl and continue this process until you have the right number of cups in your mixing bowl. Now you can put the flour you aren’t using back into your storage bag or container for later use. 

100% Whole Wheat Pita Bread
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These pitas are 100% whole grain, hearty, and delicious. They also freeze very well, so make a bunch, so you’ll have them on hand. To defrost, just stick them in your microwave on high for 30 seconds to one minute.
100% Whole Wheat Pita Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These pitas are 100% whole grain, hearty, and delicious. They also freeze very well, so make a bunch, so you’ll have them on hand. To defrost, just stick them in your microwave on high for 30 seconds to one minute.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Add warm water to a clean bowl. Add sugar and stir to dissolve.
  2. Sprinkle yeast over the top of the sugar water and lightly stir so that all the particles are wet. Don’t over-stir. It should become frothy within 3-10 minutes. If it doesn’t, the yeast is bad. Throw out your mixture and begin anew with fresh yeast.
  3. Once the mixture is frothy, stir in salt. Next stir in the whole wheat flour and the bread flour. With a large wooden spoon or a Danish dough whisk, stir until all ingredients are combined.
  4. Turn out onto a lightly floured bread board or countertop and knead for 5 minutes, or until dough is somewhat elastic. It should be tacky but not sticky, nor should it be dry. If it is a little to sticky, knead in a little extra flour. Cover and allow to rise until doubled in size, about thirty minutes.
  5. Deflate the dough and divide into six pieces. To make them even sizes, weight the total dough and divide the weight by six. Cut the dough into even weights. If you don't mind that they are of unequal size, you can skip weighing them. I'm a stickler for uniformity so I always weight them.
  6. Roll each piece into a ball, dusting with a little flour to prevent sticking.
  7. Take each of the balls and flatten them into small discs Roll each disc into a larger disc about 5 inches in diameter. Cover with a towel or plastic wrap and allow to rest for 15 minutes.
  8. While the dough is resting, preheat grill.
  9. After 15 minutes, carefully lift each disc and place it on the grill, taking care not to touch it. (A large grill will bake 3 to 4 pitas at a time.) Bake for 1 1/2 minutes, allowing the pita to rise in the middle. Turn and cook for another 1/2 to 2 minutes. Lift with a spatula and place on a cooling rack. Repeat process with remaining dough.
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Below are some of the products I used in this demonstration. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!  Click on product to view link!

16" Digital Mitad Grill - Chapatti, Tortilla, & Pizza Maker

If you have space for it and expect to use it a lot, a Wass grill is a great tool to have in your kitchen. I have a small bistro table I keep mine on that is out of the way of daily kitchen traffic. The Wass grill is perfect for making Ethiopian injera. In fact, it was created by an Ethiopian for that purpose. It is also great for making pita bread, pizzas,  pancakes, and other flat breads.

Hydrofarm Seedling Heat Mat

This is the seedling mat I use. It is fantastic for proofing dough and for making a sourdough starter. I've seen others online that are a little cheaper, but this is the one I have experience with and I am completely happy with it. I particularly like how the cord on this model lays flat and out of the way.  I actually have two and have used one of them for 10 years, the other for 3 years and they still work as well as the day I bought them.

 A Danish dough whisk makes working with dough and batters a breeze. I wonder how I ever lived without this handy little tool.

The Original Kitchen 13.5-Inch Stainless Steel Danish Dough Whisk, Large.  

A Danish dough whisk makes working with dough and batters a breeze. I wonder how I ever lived without this handy little tool.

CoolingBake Stainless Steel Wire Cooling and Baking Rack

This CoolingBake stainless steel cooling rack fits perfectly into a half-sheet baking pan. It works well for cooling baked goods but is also excellent for cooking foods under your broiler, or for oil-free baking.

This pita bread recipe is a slight departure from my original recipe (see Danielle’s Perfect Pita Bread). This contains no oil at all and is 100% whole grain. You can use either whole wheat pastry flour or whole white wheat which, unlike white flour, is a whole grain. You may also cook it in the oven on a baking stone, on a grill or even on the stove in a non-stick skillet. These pitas are hearty and delicious and freeze very well, so make a bunch so you’ll have them on hand. To defrost, just stick them in your microwave on high for 30 seconds to one minute.

 

100% Whole Wheat Pita Bread

Ingredients
1¼ cups/10oz filtered warm water (10 oz by WT)
1 teaspoon sugar
1 teaspoon salt
1¼ ounce package active dry yeast
3 cups/13.5 oz whole white wheat or whole wheat pastry flour

Note: It is always better to weigh ingredients rather than use volume measurements. Depending on how densely packed your flour is, you can come up with measurements that are not very reliable. Even measuring cups can vary slightly, so it is best to weigh everything if you can, even water.

Directions:
Add warm water to a clean bowl. Add sugar and stir to dissolve.

Sprinkle yeast over the top of the sugar water and lightly stir so that all the particles are wet. Don’t over-stir. It should become frothy within 3-10 minutes. If it doesn’t, the yeast is bad. Throw out your mixture and begin anew with fresh yeast.

Once the mixture is frothy, stir in salt. Next stir in the whole wheat flour and the bread flour. With a large wooden spoon or a Danish dough whisk, stir until all ingredients are combined.

Turn out onto a lightly floured bread board or countertop and knead for 5 minutes, or until dough is somewhat elastic. It should be tacky but not sticky, nor should it be dry. If it is a little to sticky, knead in a little extra flour. Cover and allow to rise until doubled in size, about thirty minutes.

Deflate the dough and divide into six pieces. To make them even sizes, weight the total dough and divide the weight by six. Cut the dough into even weights. If you don’t mind that they are of unequal size, you can skip weighing them. I’m a stickler for uniformity so I always weight them.

Roll each piece into a ball, dusting with a little flour to prevent sticking.

Take each of the balls and flatten them into small discs Roll each disc into a larger disc about 5 inches in diameter. Cover with a towel or plastic wrap and allow to rest for 15 minutes.

While the dough is resting, preheat grill.

After 15 minutes, carefully lift each disc and place it on the grill, taking care not to touch it. (A large grill will bake 3 to 4 pitas at a time.) Bake for 1 1/2 minutes, allowing the pita to rise in the middle. Turn and cook for another 1/2 to 2 minutes. Lift with a spatula and place on a cooling rack. Repeat process with remaining dough.

 

 

Below are some of the products I used in this demonstration. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support. 

 

Click on Product To Place Order.

If you have space for it and expect to use it a lot, a Wass grill is a great tool to have in your kitchen. I have a small bistro table I keep mine on that is out of the way of daily kitchen traffic. The Wass grill is perfect for making Ethiopian injera. In fact, it was created by an Ethiopian for that purpose. It is also great for making pita bread, pizzas,  pancakes, and other flat breads.

 

16″ Digital Mitad Grill – Chapatti, Tortilla, & Pizza Maker

 

This is the seedling mat I use. It is fantastic for proofing dough and for making sourdough starter. I’ve seen others on-line that are a little cheaper, but this is the one I have experience with and I am completely happy with it. I actually have two and have used one of them for 10 years, the other for 3 years and they still work as well as the day I bought them.

 

Hydrofarm Seedling Heat Mat

 

 

 A Danish dough whisk makes working with dough and batters a breeze. I wonder how I ever lived without this handy little tool. 

 

 A Danish dough whisk makes working with dough and batters a breeze. I wonder how I ever lived without this handy little tool.

The Original Kitchen 13.5-Inch Stainless Steel Danish Dough Whisk, Large.  


This stainless steel cooling rack fits perfectly into a half-sheet baking pan. It works well for cooling your pita bread but is also excellent for cooking foods under your broiler, or for oil-free baking

 

CoolingBake Stainless Steel Wire Cooling and Baking Rack with Non-Stick Silicone Spatula, 11.5″ x 16.5″

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