Whole Wheat Pita For Bread Maker Recipes

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WHOLE WHEAT PITA BREAD

After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. These nutritious whole wheat pitas are a favorite with young and old alike.

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 8



Whole Wheat Pita Bread image

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes. , Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.

Nutrition Facts :

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

WHOLE WHEAT PITA FOR BREAD MAKER

Making pita at home is simple and very tasty. I like that I could make the pitas smaller than the ones at the grocery. Watching them bake and puff up was really amazing. I found this recipe at www.bread-maker.net.

Provided by slb2008

Categories     Breads

Time 30m

Yield 8 pitas, 8 serving(s)

Number Of Ingredients 7



Whole Wheat Pita for Bread Maker image

Steps:

  • Add ingredients to the bread pan as listed - select the dough cycle and start. After the cycle is complete, remove the dough, cover and let rest for 10 minutes. Preheat oven to 450°F
  • Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle. Cover the circles and let them rise for about 30 minutes.
  • Place 4 dough circles on a lightly greased baking sheet. On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown.
  • Cool on a rack, and repeat with the remaining dough circles. For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.

Nutrition Facts : Calories 141.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 3.2, Sodium 157.5, Carbohydrate 24.5, Fiber 2.2, Sugar 0.6, Protein 4.5

3/4 cup milk
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon bread machine yeast

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