Whole Wheat Pita Bread

V DF VG NF SF Nov 16, 2023

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Pita bread is probably my favorite type of bread. They're specifically designed for sandwiches, taste great, and are light and fluffy. This whole wheat variety shares all those qualities, while adding some extra fiber and removing heavily processed white flour. My favorite fillings for it are Greek Salad with Chicken or Tomato Turkey Pesto Pitas

- 2 tsp (10 g) Salt
- 2 1/4 tsp (7 g) Dry yeast
- 1 tbsp (15 g) Extra virgin olive oil
- 1 1/2 cup (360 g) Water
- 2/3 cup (80 g) Vital wheat gluten
- 3 1/2 cup (419 g) Whole wheat flour

1. Add your water to a glass, and microwave for 1 minute to warm it. Mix warm water, salt, yeast, and oil in a large bowl. Let proof for 5 minutes to make sure the yeast is alive

2. In a separate bowl, whisk together the whole wheat flour and vital wheat gluten. Add the flours into the liquids, and bring together with a dough scraper. Lightly knead for a minute to fully mix everything. Cover and let rest for 20 minutes to autolyze

3. Turn dough onto the non floured counter and knead for ~8 minutes. Let rest for 3 minutes, then shape into a ball. Return to the bowl, cover with a cloth, and let rise for 1 hour (should be about doubled in size)

4. Preheat the oven to 500F. Turn dough onto the surface and divide into 10 pieces, ~90 g each. Roll each into a smooth ball, cover, and let rest for 10 minutes

5. Using a rolling pin (or your hands) roll each ball to about ¼ inch thick. Place 3 onto an ungreased cookie sheet, and bake for 4-5 minutes. For even better results, bake the pitas on a preheated pizza stone instead

6. Place on wire rack and repeat with the remaining pitas

https://www.poormanprotein.com/recipes/pita

Servings: 10
1 pita
Calories: 188
Protein: 12 g
Fat: 3 g
Carbs: 32 g
Fiber: 5 g

Description

Pita bread is probably my favorite type of bread. They're specifically designed for sandwiches, taste great, and are light and fluffy. This whole wheat variety shares all those qualities, while adding some extra fiber and removing heavily processed white flour. My favorite fillings for it are Greek Salad with Chicken or Tomato Turkey Pesto Pitas

Time

Prep Time:

15 minutes

Rest Time:

2 hours

Cook Time:

20 minutes

Total Time:

2 hours 35 minutes

Cost

Total Cost:

Cost per Serving:

$0.27

Ingredients

Serving(s)

2 tsp Salt
2 1/4 tsp Dry yeast
1 tbsp Extra virgin olive oil
1 1/2 cup Water
2/3 cup Vital wheat gluten
3 1/2 cup Whole wheat flour

Instructions

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1. Add your water to a glass, and microwave for 1 minute to warm it. Mix warm water, salt, yeast, and oil in a large bowl. Let proof for 5 minutes to make sure the yeast is alive
2. In a separate bowl, whisk together the whole wheat flour and vital wheat gluten. Add the flours into the liquids, and bring together with a dough scraper. Lightly knead for a minute to fully mix everything. Cover and let rest for 20 minutes to autolyze

3. Turn dough onto the non floured counter and knead for ~8 minutes. Let rest for 3 minutes, then shape into a ball. Return to the bowl, cover with a cloth, and let rise for 1 hour (should be about doubled in size)

4. Preheat the oven to 500F. Turn dough onto the surface and divide into 10 pieces, ~90 g each. Roll each into a smooth ball, cover, and let rest for 10 minutes
5. Using a rolling pin (or your hands) roll each ball to about ¼ inch thick. Place 3 onto an ungreased cookie sheet, and bake for 4-5 minutes. For even better results, bake the pitas on a preheated pizza stone instead

6. Place on wire rack and repeat with the remaining pitas

Nutrition Facts

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Servings: 10

Serving Size: 1 pita

Calories: 188

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Total Fat: 2.8g (4 %)

Saturated Fat: 0.4g (2 %)

Polyunsaturated Fat: 0.7g

Monounsaturated Fat: 1.3g

Cholesterol: 0mg (0 %)

Sodium: 411mg (18 %)

Total Carbohydrate: 31.5g (11 %)

Fiber: 4.7g (17 %)

Net Carbs: 26.8g

Total Sugar: 0.2g

Protein: 11.8g (24 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 30mg (2 %)

Iron: 1.95mg (11 %)

Magnesium: 60mg (14 %)

Potassium: 167mg (4 %)

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Glycemic Index

:

73.7

Glycemic Load

:

23.2

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