Whole Wheat Pita Bread

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Why make your own when you can buy it? All it takes is one bite of this pita bread and you’ll know why the homemade always wins. Grab your usual baking ingredients like flour, yeast, salt, oil, and water, and follow along in this quick and easy recipe demonstration. Mix and bake your way to a tasty side for any meal. Stuff ‘em, slice ‘em, dip ‘em, enjoy ‘em!

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Whole Wheat Pita Bread

Ingredients:

  • 2 cups whole wheat flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon Himalayan crystal salt
  • 1 tablespoon olive oil
  • 1 cup warm water

Directions:

In a large bowl, combine the water and yeast. Let it sit for a few minutes. Stir in the remaining ingredients until a dough is formed. Dust your working surface with flour and knead dough until smooth. Place dough back in bowl and cover with a damp kitchen towel. Keep at room temperature until doubled, about 1–2 hours.

Preheat the oven to 500° F when dough is doubled.

Once the dough has doubled, dust your working surface with flour and make 8 medium sized balls with your dough. Flatten each ball into roughly 6 inch circles at ¼ inch thick. Cover the circles and let them rest for 10 minutes.

Place in the oven for 8 minutes or till puffed up and light brown. Your pita bread is ready to eat! Enjoy!

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COMMENTS / REPLIES 2

Want to add your voice?

  • do you mean why buy it when you can make your own? :P

    • Moderator

      In reply to gianna's comment

      That's the funny thing about language: tone and inflection can change the meaning of a word or sentence a ton! Give it a try. Put more emphasis on "why" and take the tone of the entire sentence up a notch, then add in that second sentence. The meaning essentially becomes, "Why should you take the effort to make your own when you can easily buy it? Here's why!"
      However, as you pointed out, there is indeed more than one way to read it since we can't write tone and inflection. So we probably should have written it out either your way or the way I described here in this comment.
      Oh well, we'll leave it for now since it's explained now, and it's an interesting discussion anyway. Thanks for bringing it up, and we hope you enjoy the recipe!