whole wheat pita bread

Whole Wheat Pita Bread, v2


whole wheat pita bread

They deflated after cooling, but while baking these pitas puffed up nicely, making perfect little homes for fillings

The cooked chickpeas in the freezer have been calling out for me to make hummus, and hummus time = pita bread time. I was very happy with the recipe from The Laurel’s Kitchen Bread Book the last time I made it, but the sesame oil didn’t do much for me. So for this batch I left out the oil and included sugar instead of honey.


Pocket Bread from The Laurel’s Kitchen Bread Book

Process notes

Made a half recipe, making 12 pita pockets

4:30 p.m.: Make dough, using 1/2 tbls granulated sugar instead of honey. Rest dough 5 min., then knead for 10 min.

5:00 p.m.: First rise.

6:15 p.m.: Deflate and second rise.

7:00 p.m.: Preheat oven.

7:20 p.m.: Deflate again (it was ready to go in the middle of dinner, so this extra deflation was just to buy me some time until I was done eating and ready to shape the dough).

7:30 p.m.: Split dough into 12 pieces. Roll on well-floured bench. Place 4 pieces on parchment-lined peel and bake on stone for 3 min. Flip and bake 1 min. Repeat with rest of the dough pieces.


Wonderful! As promised in the book, leaving out the oil helped make these puff up very nicely, forming great pockets. They also taste better to me this way. I baked these a little less than last time — hopefully that keeps them soft and tender. A few were kept out on the counter, and the rest went into the freezer.