Whole Wheat Pita Recipe

Yom Revi’i Recipe Day | Whole Wheat Pita

1064979_10151454314952307_669580868_oPita bread is a classic Mediterranean staple food and this simple, six-ingredient recipe will delight you with its flavor and fun.  As you bake the pita, it puffs up very high–then falls flat again.  This is what gives it that “pocket” feature, so that you can slice it in half and fill with felafel, tuna, peanut butter and jelly, or any other sandwich stuffing.  You’ll need:

Rolling Pita Bread2 kilograms flour

3 T. dry yeast

2 T. silan (date syrup; can substitute honey or sugar but really best with silan)

2 T. olive oil

2 T. salt

+/- 5 cups of water, room temperature

To begin, combine 1 kg of whole wheat flour with silan, yeast, and water.  Let stand for 20-30 minutes until thickened.  Add salt and oil, then slowly work in the rest of the flour (can use whole wheat or white for this half).  Let double (may take around an hour, depending on the heat and humidity that day) then separate challah, which is the portion of dough that belongs to the Cohen and is traditionally burned later.  Preheat the oven to 250 C (very high heat).  Divide into around 25 balls, dip in flour and let rest for a 5-10 minutes before rolling them out flat.  Put on the bottom tray in your oven and watch them puff!  Don’t walk away…it only takes a minute or two and they’ll quickly burn if left in too long. Pitot (plural of pita) are best eaten fresh from the oven; freeze extras to preserve freshness if you’re not eating all of yours that day.  B’teavon!

Whole Wheat Pita

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Shayna Rehberg
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Shayna Rehberg straddles the Gen X/Millennial divide in Tzfat with her four unique and creative children as an ‘unlabeled’ Jew. In all her spare time she also enjoys music, photography, blogging, collecting knives and teacups, swapping stories, and shopping in the shuk.