Homemade Pita Bread

These homemade whole wheat pitas are incredibly soft and feature the perfect pocket for stuffing. The addition of apple juice adds a subtle sweetness and helps keep the bread tender, while whole-wheat gluten ensures a good rise and chewy texture. This recipe is entirely vegan and easy to make with basic pantry staples. Baked at high heat on a hot surface, these pitas puff up beautifully in minutes, making them ideal for serving with hummus, falafel, or as a sandwich wrap.

Cooking Method: Baking

Cuisine: Italian

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 1073.1

Dietary: Vegan

Description

These homemade whole wheat pitas are incredibly soft and feature the perfect pocket for stuffing. The addition of apple juice adds a subtle sweetness and helps keep the bread tender, while whole-wheat gluten ensures a good rise and chewy texture. This recipe is entirely vegan and easy to make with basic pantry staples. Baked at high heat on a hot surface, these pitas puff up beautifully in minutes, making them ideal for serving with hummus, falafel, or as a sandwich wrap.

Directions

1
In a saucepan, combine water and apple juice and heat just until warm (about 115°F).
2
Pour the warm liquid into a large mixing bowl, sprinkle yeast over the liquid, and allow it to dissolve.
3
Add 2 cups of whole wheat flour and the whole-wheat gluten (if using) to the bowl.
4
Beat at medium speed with an electric mixer for 3 minutes.
5
Cover the bowl and let the dough rise in a warm place until doubled in size, about 20 minutes.
6
Add salt and beat in as much remaining flour as can be vigorously mixed by hand for 6 minutes.
7
Mix in enough remaining flour so that the dough can be removed from the bowl onto a floured surface.
8
Cover with a towel and let the dough rest for 10 minutes.
9
Knead the dough gently and rhythmically for 10-15 minutes.
10
Add any remaining flour a little at a time, kneading after each addition, being careful not to add too much to keep the bread soft.
11
Keep the dough slightly sticky to the touch.
12
Cover with a towel and let rest for another 10 minutes.
13
Cut the dough in half with lightly floured hands.
14
Roll each half into a rope 2 1/2 inches in diameter.
15
Cut each rope into pieces and roll with hands into 2 to 3-inch balls.
16
Place each dough ball on a flat surface and, using a lightly floured rolling pin, roll out from the center until the dough forms a circle 1/4 inch thick.
17
Gently dip the bottom of each dough circle in cornmeal and place on the back of a cookie sheet.
18
Cover with a towel and let rise at room temperature for 15 minutes.
19
Preheat oven to 500°F (260°C) with a baking surface (quarry tiles, inverted cast iron skillet, or inverted cookie sheet) inside.
20
Remove the top oven rack for convenience.
21
Quickly slip a raised pita onto a spatula and place it on the hot baking surface.
22
Repeat with as many pitas as the baking surface can accommodate.
23
Close the oven and bake for 3-4 minutes or until lightly browned and puffed.
24
Remove pitas carefully from the oven with a spatula and place on a cooling rack.
25
Cut each pita in half while still warm.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1073.1kcal

% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 2456.5mg103%
Total Carbohydrate 228.0g76%
Dietary Fiber 30.9g124%
Sugars 7.3g
Protein 40.0g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pita, bread, whole wheat, vegan, apple juice, yeast, gluten, homemade, baking, pocket bread, soft bread, healthy, flatbread, vegan baking, whole grain, yeast bread, simple recipe, dinner side, sandwich wrap, gluten flour

Read it online: https://www.chefs-mate.com/recipe/homade-pita-bread/