Wheat pita

Fresh bread is one of the best indulgences, but it doesn’t have to make you feel guilty. There’s something therapeutic about biting into a chewy, toothsome pita, especially after kneading it yourself. Pita is easy to make, and without any added chemicals and preservatives, it can be a great addition to your diet. I love to eat it with hummus and veggies.


Wheat pita
1 3/4 wheat flour
1/2 cup white flour
1 cup warm water
2 1/2 tsp yeast
1 tsp honey

Measure yeast and honey into warm water. Leave alone about 5 minutes, until yeast has dissolved and mixture is foamy. Pour flours in large bowl. Stir in yeast mixture until combined, then knead a few minutes, until dough is springy and elastic, dusting with more flour if sticky. Leave in bowl, covered with a towel, for at least an hour, until doubled in bulk.

Punch dough down, knead a few more times, then divide into eight even portions. Preheat a cast iron skillet to medium heat. One by one, roll dough into balls. On a floured surface, flatten into discs, then roll out until about 1/2 inch thick. Place on pan, cook about 30 seconds, flip and cook another minute, then flip again. They should be puffing up. Remove and place on cooling racks.



About Rachel Repard

I'm a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can't predict what life will bring, I believe it's important to fortify your body with natural, healthful cooking. Find my other blog at blog.rachelrepard.com.

This entry was posted in Healthy Eating, Healthy Kitchen with Rachel, nutrition, Recipes, Uncategorized, Vegan and tagged , , , .

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