Wheat Pita Bread Pockets Recipe

Elevate your mealtime with these delectable homemade Wheat Pita Bread Pockets! Inspired by a Gourmet Magazine recipe (May 2003), this recipe is easily doubled and freezes beautifully. Customize your pita pockets by adding sesame seeds, flaxseeds, or thyme to the dough for an extra burst of flavor. A touch of extra honey adds sweetness, and the olive oil is key for optimal flavor – resist the urge to substitute! This recipe yields 8 perfectly puffy pita pockets.

Prep Time 60 mins

Cook Time 153 mins

Calories 233.1 kcal

Protein 11g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Wheat Pita Bread Pockets

Instant Yeast
2 tablespoons honey
Warm Water
Bread Flour
Whole Wheat Flour
2 tablespoons olive oil
1 teaspoon salt
Cornmeal, for dusting

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How to Make Wheat Pita Bread Pockets

In a stand mixer bowl, combine 1 teaspoon active dry yeast, 2 tablespoons honey, and 1 cup warm water.
Gently stir to combine.
Whisk together ½ cup bread flour and ½ cup whole wheat flour. Add to the yeast mixture until smooth.
Cover the bowl with plastic wrap and let rise in a warm place until doubled in size and bubbly (about 45 minutes).
Remove the plastic wrap. Fit the mixer with the dough hook and add the remaining 1 ½ cups warm water, 1 ½ cups bread flour, 1 ½ cups whole wheat flour, 2 tablespoons olive oil, and 1 teaspoon salt.
Knead on low speed until the dough is smooth and elastic (about 8 minutes).
Transfer the dough to a lightly oiled bowl, turn to coat, and let rise in a warm, draft-free place for 1-1 ½ hours, or until doubled in bulk.
Once risen, transfer the dough to a lightly floured surface, punch it down, and divide into 8 equal pieces.
Shape each piece into a ball.
Flatten each ball into a disk, then stretch it into a 6-7 inch circle.
Place the rounds on a baking sheet or surface lightly sprinkled with cornmeal.
Loosely cover with a clean kitchen towel and let stand at room temperature for 30 minutes, or until slightly puffy.
Preheat oven to 500°F (260°C) with a baking stone inside.
Carefully transfer 4 pitas at a time to the preheated baking stone.
Bake for 2 minutes, until puffed and pale golden.
Gently flip the pitas with tongs and bake for 1 minute more.
Transfer to a cooling rack and let cool completely. Repeat with remaining pitas.
Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Mediterranean American Healthy Vegetarian Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Healthy Flat Shapes Breads Greek Middle Eastern European Dietary Low Cholesterol Healthy 2 Yeast Low In Something 4 Hours Or Less From Scratch

Frequently Asked Questions

How long does it take to make Wheat Pita Bread Pockets?

Wheat Pita Bread Pockets takes about 213 minutes from start to finish — roughly 60 minutes to prepare and 153 minutes to cook.

How many calories are in Wheat Pita Bread Pockets?

Wheat Pita Bread Pockets has approximately 233.1 calories per serving, with about 11 g protein, 12 g carbohydrates and 11 g fat.

What ingredients do I need for Wheat Pita Bread Pockets?

The key ingredients for Wheat Pita Bread Pockets are Instant Yeast, Honey, Warm Water, Bread Flour, Whole Wheat Flour, Olive Oil. See the full list with measurements above.