Meatless Monday: Whole Wheat Pita Bread

Meatless Monday

It’s Meatless Monday again, and we’re baking pita bread. This bread is so tender and tasty, you’ll want to bake it often. If you like, you may use only whole wheat flour, instead of the combination whole wheat and all-purpose flours. You needn’t be too fussy about the “lukewarm” water temperature…if the water feels lukewarm to you, then it’s lukewarm enough. This recipe is adapted from a wonderful site called The Fresh Loaf.

Be sure to visit Midnight Maniac Meatless Monday for more recipe ideas–you can share your own favorite recipes there, too!

Pita bread is a classic with veggie meals

Whole Wheat Pita Bread

makes 8 pitas


2 cups all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons sea salt

1 packet quick-rising yeast

1 1/4 to 1 1/2 cup lukewarm water

2 tablespoons olive oil

In a large mixing bowl, mix together flours, salt, and yeast. Add olive oil and 1 1/4 cups water and stir all ingredients until mixture forms a ball. Add the remaining 1/4 cup of water if needed.

Place the ball of dough on a lightly floured surface and knead for 10 minutes, or until dough is smooth and elastic. The dough should spring back immediately after you poke it with your finger.

Lightly coat a bowl with oil and place the dough in  the bowl. Cover with a damp towel and let the dough rise until doubled in size–about 90 minutes.

After the dough has doubled, punch it down and divide it into 8 portions. Form each portion into a ball and cover them with a damp towel. Let the dough rest for 20 minutes.

Meanwhile, preheat the oven to 400 degrees. Place a cookie sheet upside down in the oven (this will be your baking surface).

Place one portion of dough on a lightly floured surface. Sprinkle flour on the portion androll or  pat it into a circle approximately 1/8 inch thick. Do this with each portion. Before baking, open the oven door and spray water onto the cookie sheet. Close the door for 30 seconds.

Place as many portions as you can fit on the cookie sheet and bake for 3 minutes. If the dough has not puffed up, bake for an additional 3 to 5 minutes, checking frequently. When the breads have finished baking, cool them on a rack. Continue until all breads are baked. Enjoy a fresh veggie sandwich, or dip the bread in hummus. Yum!


3 Replies to “Meatless Monday: Whole Wheat Pita Bread”

  1. I am going to try your recipe. I love pita bread but find that often it falls apart when I try to stuff it. Maybe when it’s super fresh it won’t. I’ll let you know!

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