Imagine pulling out a warm, perfectly puffy pita bread straight from your own kitchen, with a golden-brown exterior and a soft, pillowy interior that puts store-bought versions to shame. This whole wheat Khubz pita bread recipe is not just a recipe—it's a culinary adventure that will transport you to the bustling streets of the Middle East, where bread is an art form and every bite tells a story of tradition and flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 8 pitas
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Create a small well in the center of the dry ingredients.
- Activate the yeast by dissolving it in warm water (around 110°F). Let it sit for 5-7 minutes until it becomes frothy and bubbling, indicating the yeast is alive and active.
- Pour the activated yeast mixture and olive oil into the flour well. Mix gradually with a wooden spoon or your hands until a soft, slightly sticky dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and spring back when pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball.
- Using a rolling pin, flatten each ball into a round disc approximately 1/4 inch thick, ensuring even thickness for consistent cooking.
- Preheat a heavy skillet or griddle over medium-high heat. You can also use a pizza stone or cast-iron pan for best results.
- Cook each pita for 2-3 minutes on one side until small bubbles form and the bottom develops golden-brown spots. Flip and cook the other side for an additional 1-2 minutes.
- As each pita cooks, it should begin to puff up, creating the signature pocket. If it doesn't puff completely, gently press with a spatula to encourage inflation.
- Remove cooked pitas and wrap them in a clean kitchen towel to keep them soft and warm. Allow them to cool slightly before serving.
- Store any leftover pitas in an airtight container at room temperature for 2-3 days, or freeze for up to a month.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes of consistent kneading develops the gluten, which is crucial for that signature pita pocket.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or a sunny spot near a window works perfectly.
- Even Rolling: Use a consistent rolling technique to ensure uniform thickness, which helps the pita puff evenly during cooking.
- High Heat Matters: A hot skillet or griddle is essential for creating those beautiful golden-brown spots and encouraging the pita to puff.
- Towel Trick: Wrapping freshly cooked pitas in a clean kitchen towel keeps them soft and prevents them from drying out.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
