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Middle Eastern Pita Bread

This healthy recipe comes from NDSU Extension Service.


  • 1 package active dry yeast
  • 1 cup warm (110 F) water, divided
  • 1 tbsp. vegetable oil
  • 1 c. whole wheat flour
  • 2½ c. all-purpose flour, divided
  • 1 tsp. salt


Preheat oven to 500 F. Move oven shelf to the lowest rack possible. Dissolve yeast with ½ cup warm water in large mixing bowl. Mix oil with the remaining ½ cup water, and then combine with yeast mixture. Vigorously stir in salt and flours, ½ cup at a time until a soft dough that can be kneaded is formed. Turn dough onto floured surface. Let dough rest while washing and oiling bowl. Knead dough about 10 minutes until elastic, adding enough flour only to manage the dough. Place dough in bowl, cover and let rise at room temperature until doubles (about 1½ hours). Punch dough and roll into a long cylinder on very lightly floured surface. Cut into 12 equal sections. Form each section into a smooth ball. Set each aside and let rest covered with a towel about 5 minutes. With a heavy rolling pin, roll each ball out on a lightly floured surface. Make rounds as evenly flat as possible on both sides, about six inches in diameter and ¼ -inch thick. Place 3-4 pitas on greased baking sheet. Bake 2½- 3½ minutes on lowest baking rack.
*Little to no browning will occur because of the lack of sugar.*

Makes 12 servings.

Per serving: 140 calories, 1.5 grams (g) fat, 4 g protein, 27 g carbohydrate and 200 mg sodium.
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