Best 2 Healthy Whole Wheat Pita Bread No Oil Or Sugar Recipes
Indulge in the goodness of homemade whole wheat pita bread with our collection of oil-free, sugar-free recipes. These fluffy, pocketless flatbreads are a delightful addition to any meal, whether you're enjoying them as a sandwich wrap, dipping them in hummus, or serving them alongside your favorite Mediterranean dishes.
Our first recipe introduces a classic whole wheat pita bread made with just a handful of simple ingredients, including whole wheat flour, salt, yeast, and water. This basic recipe yields soft and pliable pita bread that can be easily stored and reheated.
Next, we offer a variation of the classic recipe with the addition of Greek yogurt. This simple tweak results in an even softer and more flavorful pita bread, perfect for satisfying your cravings for authentic Mediterranean cuisine.
For those with a sweet tooth, our honey whole wheat pita bread is a must-try. With the addition of honey and a hint of cinnamon, this sweet pita bread makes for a delightful breakfast or snack.
And finally, we have a recipe for whole wheat pita bread with za'atar, a Middle Eastern spice blend that adds a savory and aromatic touch to the bread. This flavorful pita bread is perfect for enjoying with dips, salads, or as a sandwich wrap.
No matter which recipe you choose, you'll be rewarded with delicious, wholesome pita bread that's perfect for any occasion. So, gather your ingredients and let's get baking!
WHOLE WHEAT PITA
Provided by Molly Yeh
Time 3h
Yield 12 servings
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
- With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
- Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
- Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
- Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.
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
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 :
Tips:
- Use a digital kitchen scale to measure ingredients for the most accurate results.
- If you don't have a stand mixer, you can knead the dough by hand for about 10 minutes.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is smooth and elastic.
- If the dough is too dry, add a little more water, one tablespoon at a time, until it is smooth and elastic.
- Let the dough rise in a warm place for about an hour, or until it has doubled in size.
- When rolling out the dough, use a light touch so that the pitas are not too dense.
- Cook the pitas in a hot skillet over medium heat for about 2 minutes per side, or until they are puffed up and golden brown.
- Serve the pitas warm or at room temperature.
Conclusion:
These healthy whole wheat pita breads are a delicious and versatile addition to any meal. They are perfect for sandwiches, wraps, or dipping in your favorite sauce. They are also a good source of fiber and whole grains. With just a few simple ingredients and a little time, you can make your own homemade pitas that are both healthy and delicious. So next time you're looking for a healthy and satisfying bread option, give these whole wheat pitas a try!
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