Pita bread is a soft easy-to-make flat bread made from a yeast bread dough, rolled thin, then baked at a high temperature so it puffs up as it bakes.
This month’s theme for Progressive Eats, our virtual progressive dinner, is Mediterranean Food. My family loves Greek food, so I was looking forward to all the fabulous dishes the Progressive Eats bloggers would be creating for our dinner. I choose to create a Whole Wheat Pita Bread recipe to serve with our Mediterranean feast.
Baking the dough at high temperature causes the flatten dough to puff up and create a pocket in the pita. You don’t want to roll your dough too thin. It needs to be at least ¼ inch thick to create the pocket. However, even if your dough doesn’t puff up and create a pocket, don’t worry, your pita will still taste great.
If your dough doesn’t roll out easily, just let it relax covered for five minutes and then roll it out. Resting allows the gluten to relax.
Pita bread is super versatile. You can serve pita bread cut in to triangles as an appetizer, with hummus or tzatziki sauce, a Greek yogurt cucumber sauce.
Pita is also often used to wrap gyros, kebobs, or falafel. You can also make pocket sandwiches and fill the pitas with your favorite sandwich fillings.
Or, do what I like to do and make Greek Tacos. The Greek Taco recipe is on my other site, Pressure Cooking Today, and includes a tzatziki sauce recipe.
How ever you serve pita bread, it’s easy-to-make and fun to watch it puff up in the oven as it bakes. I hope you’ll give it a try.
Now be sure and scroll down below the recipe and check out all of the other delicious recipes the group put together for our progressive Mediterranean dinner.
Whole Wheat Pita Bread
- 2 cups bread flour
- 1 cup whole wheat pastry flour
- 2 ¼ teaspoon 1 package Quick Rise Yeast
- 1 teaspoon salt
- 1 ¼ cups warm water 120–130°F
- 2 tablespoons olive oil
- 1 teaspoon honey
- In a large mixing bowl, combine 1 cup flour, 1 cup whole wheat pastry flour, yeast, and salt. Add warm water, oil, and honey to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.
- Preheat oven to 450° with a pizza stone on the center rack. (At least 30 minutes before baking pita so your stone gets really hot.)
- Punch the dough down, and divide dough in to 6 pieces. Let pieces rest five minutes covered. Form each piece of dough in to a ball, flatten and roll out each piece in to an eight inch circle. Keep the rolled-out pitas covered until ready to bake, but do not stack.
- Bake pita two at a time on the baking stone until puffed and starting to brown, about 2 – 4 minutes. Turn pitas over and bake 1 – 2 minutes more. Wrap pita breads in a kitchen towel to keep warm until ready to serve.