Whole wheat pita from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour

  • bread flour
  • whole wheat flour
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • macfadden on August 10, 2016

    These are great, well worth the extra effort compared to the store-bought variety. If it's warm, check your dough well before the suggested 90 minute rising time. Mine often doubles in 40 minutes. The first time I made them, some puffed up evenly and some just got the occasional bubble and were pocketless, soft flatbreads, like naan. I decided I liked them better that way, and have rolled them out thickly ever since so they don't get a pocket. However you like them, I recently discovered that you can cook them on the stove in a cast iron skillet, no hot oven or baking stone required! The Kitchn tells you how: http://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844 Elsewhere in this book, they say you can substitute active dry yeast for instant yeast by proofing it first. I have done this when I didn't have instant yeast and it worked fine.

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