Whole Wheat Pita Bread is a healthy variant of the classic pita bread, made with whole wheat flour and sourdough starter or dry yeast. Perfect for accompanying Mediterranean dishes or filling as desired.
Dissolve the yeast and honey in the water.
Add the flours previously mixed together.
When the dough is slightly thickened, add the salt and finally the oil.
Once the dough is kneaded, transfer it to the work surface, fold it a few times, shape it into a classic ball, and let it rise until doubled in a lightly oiled bowl covered with plastic wrap.
Take the dough, divide it into pieces of about 110 g, form balls, and let them rise for another hour.
Roll out the balls into a disc and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 220°C, a maximum of 4 Pitas at a time, for 7-8 minutes.
Alternatively, heat a non-stick pan and cook one Pita at a time using a lid to create an oven effect.
Bowl
Plastic wrap
Baking sheet
Parchment paper
Non-stick pan
Lid
Store in a plastic food bag for 2-3 days.
It is recommended to use sourdough starter for a more authentic flavor.
Italia, Emilia Romagna
| Energy (kcal) | 190.08 |
| Carbohydrates (g) | 39.66 |
| of which Sugars (g) | 8.54 |
| Fat (g) | 2.24 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 4.89 |
| Fiber (g) | 0.87 |
| Sale (g) | 5.01 |
