As you may know, I have a little obsession with baking bread. Ever since I got my Kitchenaid stand up mixer, I’ve been baking some type of bread at least once a week. A few weeks ago I decided to make some whole wheat pita bread. Since I had obviously never had it before, I did some reading to get an idea on how to make it and I loosely based my recipe off of this recipe from Food.com. Please note, this bread is not 100% whole wheat as it does contain bread flour.
Pita bread is great. You can make mini pizzas out of it, stuff it with a variety of tasty fillings, dunk it in a delicious dip or enjoy it with a little butter. We enjoyed the majority of ours stuffed with a Greek inspired ground beef filling. I’ll be sharing that recipe soon. You don’t want to miss it. It was deeelish! Once your pita bread is baked, if you want to try a new way to enjoy your pita bread, brush it with a little olive oil and set it on your grill until you see light grill lines from the grill. It tastes amazing this way. We grilled our pita bread and then stuffed it with the Greek beef filling. I hope you enjoy my grilled pita bread recipe!
Whole Wheat Pita Bread
- 2 C bread flour
- 1 C whole wheat flour
- 1 package dry active yeast
- 1 tsp honey
- 1 tsp salt
- 2 tbsp olive oil
- 1¼ C warm water (110-115 degrees)
- Combine water, yeast and honey in the bowl of your stand up mixer (or a large bowl if you don't have a mixer.) Allow to sit until the mixture becomes foamy.
- Add the olive oil to the mixture and mix well.
- In a large bowl, combine the bread flour, whole wheat flour, and salt.
- Add 1 C of the flour mixture to the yeast mixture and knead on speed 2.
- Gradually add the rest of the flour until the flour is no longer sticking to the sides of the bowl. Knead for 10 minutes.
- Coat the inside of a large bowl with olive oil and place the dough ball into the bowl and coat all surfaces with the oil. Cover the dough and allow to rise until double in size, about 1-2 hours.
- Punch down the dough ball and cut into 8 pieces and roll into 6-7 inch round pieces. Do this on a lightly floured surface or your dough will stick to that surface.
- Place the rounded dough onto a greased baking sheet (or sheets if more than one sheet is needed) cover and allow to rise for 30 minutes.
- Bake at 500 on the bottom rack for 4 minutes. Flip and bake another 2-3 minutes.
- Cool on a wire rack.