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- Makes 10 pita breads
- Serving size: 1 pita
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As long as you have time to let the dough rise, making your own pita bread is much easier than you might think. Plus, it’s fun to watch them puff up in the oven! Serve your homemade pita bread warm with hummus, stuff them with falafels and fresh veggies, or toast them to make chips that you can dip in salsa.
Ingredients
- 1 tablespoon date paste
- 2 teaspoons active dry yeast
- 2 cups whole wheat flour
- 1½ cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon sea salt
Instructions
- In a food processor fitted with a dough blade or the bowl of a stand mixer fitted with a dough hook combine date paste, yeast, and 1½ cups lukewarm water. Cover and let stand in a warm place for 10 minutes or until frothy.
- In a large mixing bowl whisk together flours and salt. Add the flour mixture to the yeast mixture. Mix on medium-low 2 to 3 minutes or until dough begins to pull away from sides of bowl. If using a food processor, transfer dough to the large mixing bowl. Cover bowl with a damp clean cloth. Let stand in a warm place 45 to 60 minutes or until dough has doubled in size.
- On a lightly floured surface, knead dough about 1 minute. Return dough to bowl, cover with cloth, and let rise 30 minutes more.
- Preheat oven to 400°F. Line two large baking sheets with parchment paper.
- Divide dough into 10 equal portions. Dust your hands and the dough with flour; roll each portion into a ball. On a lightly floured surface, roll balls into 6-inch rounds. Place dough rounds on the prepared baking sheets. Loosely cover with damp clean towels. Let rise in a warm place 10 minutes.
- Bake pitas, uncovered, 4 to 6 minutes or until bottoms are golden. Flip pitas and bake 4 to 6 minutes more or until they puff up. Remove from oven. Let stand until pitas are cool enough to handle. Serve warm or at room temperature.
Nutritional Information:
Per serving (1 pita): 155 calories, 33 g carbohydrates, 5.5 g protein, 0.9 g total fat, 0.1 g saturated fat, 0 g cholesterol, 213 mg sodium, 3.4 g fiber, 0.7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (12)
(5 from 2 votes)If I don't have a food processor, please explain what would be the kneading process? Thank you. 🙏🏽
Thanks for sharing Libby! Do you mix by hand? I'm not familiar with "puddles." I'm imagining you spoon on the sheet and spread the dough? Or do you actually form it round & flat? Tia. 🙏🏽
Homemade pitot have been a daily item for about 15 years in my family. But I do it so much quicker and easier!! Place 3 liter bowl on my trusty little scale, pour in 500 gm of 100% whole wheat flour, 10 gm dry yeast, 1 tsp salt, stir together. Add 530 gm warm water and stir thoroughly. Let sit about 10-15 minutes to rise in the bowl, then spoon out 12 "puddles" on two baking sheets covered with baking paper. Let rise again 5-10 minutes, and bake in preheated oven 200 degrees C. with turbo (390 degrees F) for about 15-18 minutes. If you add toppings like spiced tomato sauce, or mushroom sauce, you need to add a few minutes to the baking time. Eat after ten minutes cooling time. You can freeze leftovers, but the best is to make fresh every day for whomever is home that day. Usually two are plenty filling for each person. If somebody wants a pita with an opening for stuffing, just slit one from the side with a sharp knife. I"ve tried other flours, according to requests, and they require slightly different quantities of water -- for instance 100% spelt needs only 500 gm water. Could be the flours in different countries are also different, you have to experiment...if you care if the pitot come out fat like rolls or flat like pancakes, or in between like these.
Thanks for sharing, Libby!! 🙌🏽 What are puddles please? 🙏🏽
Thanks for sharing Libby! Is that water amount correct? It's more than the flour. I think I know what you mean by puddles!
I substituted 1 Tb of maple syrup, since I didn't have date paste. It turned out really well - soft and delicious! Store bought pita now tastes like cardboard in comparison.....I will be making this often.
Any suggestions for Gluten Free?
What if you don't have a dough hook?
What flour could I use for G.F.?
I grind my own organic wheat flour. Can I make it with just one kind of flour? Why the 2 blends?
My guess is that they were trying to lighten up the flour... straight whole wheat can produce heavy baked goods at times. I tend to use whole wheat pastry flour for things like this because it is so very light (but still whole wheat). If you can grind your wheat flour to that consistency I'd bet you're all good.
Thank you so much for this recipe!! Now I can make my own pitas; so much better than the bought ones from the store!♡♡♡