Clean Eating Whole Wheat Herb Pita Bread
This recipe is fantastic. With a little planning, it’s quick and easy, and allows you to have fresh baked, whole grain herb bread every morning if you like!
There’s just nothing like the aromas of fresh baked bread to get you going in the morning. And any leftovers, make for a great sandwich!
Clean Eating Whole Wheat Herb Pita Bread
(Makes approx. 8 servings/small pitas)
Ingredients
3 cups whole wheat pastry flour.
1 Tbsp. active dry yeast
1 1/4 cup warm water
2 tsp. dried rosemary
2 tsp. dried thyme
1 smidgen smoked sea salt
Directions
Preheat your oven to about 500 degrees F. If your oven tends to bake a bit warmer, you can go as low as 475. But you need it to be hot! So be sure the kiddies are out of the kitchen for the baking portion of this.
Step 1 – Sift only 2 cups (not the entire 3) along with the yeast into a large mixing bowl.
Step 2 – Add water and mix by hand. This dough will be very sticky, so you may want to start by mixing with a wooden spoon or spatula.
Step 3 – Add your herbs and salt. If you like a very smoky flavor, you can double the salt. And yes, a smidgen is an actual measurement, just like a pinch and a dash. Here’s the proof!
See? Told ya. And you thought I was pulling your leg…
Step 4 – Slowly add about 2/3 of the last cup of flour into the dough. Only add enough to get the dough to a point where it’s not to terribly sticky. You need to be able to roll this with a rolling pin, so use your judgement here.
Step 5 – break your dough out into smaller portions and roll them into balls. Sprinkle the remaining flour on your counter top, and roll your pitas until they are about 1/4 inch thick.
Step 6 – Don’t make the mistake I did here and put your rolled pitas in a bowl to rise. I found out the hard way they stick and you have to roll them again. Place them individually on a piece of parchment paper and cover with a towel. You’ll be much happier!
Step 7 – Place the rolled out pitas directly onto the racks in your oven.
Step 8 – Bake for 5 minutes, and voila! Pita bread! (Remove from the oven with tongs)
Step 9 – Be sure to cool your pitas on a wire cooling rack. They’ll be hot!
And there you have it! Simple and easy when you plan for the 30 minutes of rising time. But hey, you can always take a shower or fix other breakfast items in that time.
Enjoy!
(Recipe adapted from RecipeZaar.com)
Munchkin Helpers:
If you have little ones, here’s how they can help. (With close supervision, of course)
Little ones can add ingredients to the mixing bowl after you’ve done the measuring. They can help roll the pitas. For very young kids, give them one small pita to roll with a play roller. After all, who cares if it doesn’t “look” like a pita when it’s done baking. Right?
Nutritional Content
1 serving
Calories: 158
Total Fat: 1gm
Saturated Fats: 0gm
Trans Fats: 0gm
Cholesterol: 0gm
Sodium: 15mg
Carbohydrates: 34gm
Dietary fiber: 6gm
Sugars: 0gm
Protein: 7gm
Estimated Glycemic Load: 17
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).
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8 comments
My son would love to do this, he is almost two, he loves to help knead the pizza dough!
My son just turned two. He’s the same. Anything to get his hands in the dough!
Let me know how they turn out for you!
Tiffany
Delicious bread, add in some melted butter and you have heaven right there! Nice amount of fiber too, very healthy!
Thanks Adam!
I try to stay clear of the butter these days, but you’re right. It would be delicious!
I shared this recipe with a co-worker. He tried making it but said the water content was way to much and the flour never really absorbed it. When he put the “breads” on the rack the water just ran through????
Something isn’t right. I’ve made this recipe several times and I’ve never had that happen. Maybe he added to much water or didn’t knead the dough properly.
Can you explain what you mean by “When he put the “breads” on the rack the water just ran through”? I’m not exactly sure how water can run “through” dough. I’d like to help, but I don’t have a very clear picture of what’s happening here.
Can you clarify?
Thanks
Tiffany
your measuring spoons crack me up; i have got to find some of those.
Ashley,
You can find them at most kitchen supply stores. They are a lot of fun and very useful when you are making an old recipe that actually calls for those amounts!
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