Homemade Whole Wheat Pita Bread

Pita Bread as popular in Mediterranean and Middle Eastern countries as Roti is in India. It resembles Naan and Pizza Crust. Most Pitas are baked at high temperatures causing the flattened rounds of dough to puff up dramatically.

" Whole Wheat" Do I need to be more specific about this bread??? No na!!! Whole Wheat alone sounds so healthy. It contains vitamins, minerals and protein. It's more nutritious than
refined white flour. My girls love to eat sandwiches and I do not want them to have white bread. This prompted me to search for some good Pita recipes. I made this bread  for the first time and it turned out very good.

Post making these they can be stored in reclosable ziploc bag in the refrigerator for several days. You can also freeze it for 1 or 2 months...

Do try it... You won't be disappointed!


Whole Wheat Pita Bread

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Prep Time: 1 hour      Cook Time: 30 Mins      Total Time: 1 hour 30 mins     Yields: 10
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Ingredients 

• 3 Cups Whole Wheat Flour
• 2 Teaspoon Active Dry Yeast
• 2 Teaspoon Honey
• 3 Tablespoon Olive Oil
• 1 Teaspoon Salt
• 1 3/4 Cup Warm Water

Directions:-

• Stir together 1/2 cup warm water, honey and yeast in a bowl. Let it stand until foamy for 5 mins.
• Stir together flour,olive oil and salt in a large bowl. Now pour the rest warm water to flour. Mix it with hands.
• Pour frothy yeast mixture and knead into soft smooth dough.
• Now apply little olive oil on all over the dough.
• Cover with kitchen towel and keep it in a warm place for an hour.
• Preheat the oven to 250 degrees C.
• Deflate the dough gently and knead until smooth and elastic.
• Form dough into medium size balls and keep in an oiled bowl. Cover bowl with plastic wrap and let it rise for 30 mins.
• Dust some flour on working surface and roll each ball into round or oval shape. Let stand for 30 mins. (6 to 7 inches round)
• Place them on a  greased baking sheet. Bake them until puffed and golden. about 5 to 7 mins.
• Cool pitas on a cooling rack. Stack and wrap loosely in kitchen towel to keep pitas warm.

Note:- Pitas can be baked 1 week ahead. Cooled completely then freeze them in a sealed plastic bag. Thaw before reheating.