Whole Wheat Pita with Middle Eastern Salad

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dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 pitas

Recipe photo

These soft pitas are made with a combination of white whole wheat flour, and bread flour. The whole wheat gives them a lightly nutty taste, and golden color; the bread flour helps them "pop" in the oven.

Whole Wheat Pita with Middle Eastern Salad

star rating (18) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 8 pitas
Published: 07/15/2010

Ingredients

Pita

  • 1 3/4 cups King Arthur Organic 100% White Whole Wheat Flour
  • 1 1/2 cups King Arthur Unbleached Bread Flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 to 1 1/8 cups lukewarm water*
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • plain or herb/spice infused olive oil, to brush on finished pitas
  • *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

Middle Eastern Chopped Salad

  • 2 cups diced tomato
  • 2 cups diced cucumber, unpeeled
  • heaping 1/8 teaspoon salt, or to taste
  • 2 tablespoons olive oil
  • 6 scallions, white and part of the green part, sliced; optional
  • 2 to 3 teaspoons lemon juice, to taste; optional

Tips from our bakers

  • Why the addition of orange juice in the pita dough? It helps tame the mildly tannic flavor of whole wheat. Can you leave it out? Of course; simply substitute water.

Directions

see this recipe's blog »

1) Combine all of the pita ingredients (except the oil for brushing), and mix and knead to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to 90 minutes, till it's just about doubled in bulk. Towards the end of the rising time, start to preheat your oven to 450°F, with a pizza stone on the bottom shelf, if you have one.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a ball, cover them, and let them rest for 10 minutes.

4) Working with two pieces of dough at a time, roll each into a 6" circle. If you roll the dough about 7" wide, it'll shrink back to about 6".

5) Carefully flop the dough onto the hot pizza stone. If you're not using a pizza stone, put it on an ungreased baking sheet, and put the baking sheet on your oven's bottom rack.

6) Bake for 4 minutes. The pitas should rise enthusiastically. If they're on a stone, they'll probably puff up like balloons; if they're on a baking sheet, they'll still expand; just not as vigorously.

7) Turn the pitas over, and bake for an additional 60 seconds.

8) Remove them from the oven, and brush with your favorite olive oil, plain or flavored. Wrap lightly in a cotton towel, to keep them soft. Repeat with the remaining pieces of dough.

9) Serve pitas with chopped salad.

Yield: 8 pitas.

To make the chopped salad: While the pita dough is rising, combine all of the salad ingredients, seasoning with salt and lemon juice to taste. Let the salad rest at room temperature while you prepare the pitas.

Reviews

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  • star rating 03/02/2015
  • from
  • star rating 09/04/2014
  • Sue from Gobles, MI
  • I followed the directions, looking at both recipe and blog and others' comments, but I still did not have success. The dough rose appropriately but pita did not pouf at all. Not sure what I did wrong - but the recipe seems to be a bit a sensitive. I may try again, but not sure what I would do differently.

    Hi Sue- We're sorry for your trouble with these. The "poof" factor comes from rolling the dough to the proper thickness so that it has enough for two sides of the pocket but isn't too thick to weigh it down, so trial and error is really the best way to find that perfect balance. If you have any further questions please feel free to call our baker's hotline at 855-371-2253. Happy Baking! Jocelyn@KAF

  • star rating 08/24/2014
  • Karla from Cape Girardeau, MO
  • This recipe was easy and quick. I like the fact that it calls for whole wheat flour in combination with bread flour instead of white all purpose white flour by itself. Dough was easy to roll and the baked pita turned out great. We served the pitas and salad with falafel and plain Greek yoghurt to make this recipe a full meal.
  • star rating 11/19/2012
  • Beth from Oh
  • Easy, great flavor, beautiful color!
  • star rating 06/28/2012
  • Rubi from AZ
  • I was unsure how this recipe would turn out because I am not big into baking bread plus I decided to cut all the ingredients in half to make only 4 pita breads and I must say I was gladly surprised with the results. They turned out great! I used a bread machine to knead the dough and I had a pizza stone which seems to have made all the difference. After pulling them out of the oven at first they appeared undercooked but when I tried them they were perfect. I could not taste the wheat flavor at all, perhaps it was because of the orange juice -I just happened to have it!. Thanks, it was fabulous and I will be baking this again for sure. I highly recommend this recipe.
  • star rating 04/19/2012
  • Josie from Virginia
  • Amazing! I made this pita bread to go with homemade falafel. By far this was the best meal I have ever made. Like others, I used parchment paper to roll out the pita dough. I did not have processed OJ, so I juiced an orange. This will be my go to for pita from now on. I will never buy pita again. I have never had pita bread this good, not even in Greek restaurants. Thank you.
  • star rating 04/11/2012
  • jcoigny from KAF Community
  • Everything about this recipe is great. I would recommend adding a couple herbs to the salad, basil, and mint help really freshen it up. Baking these can be a bit tricky at home as it is hard to get your oven hot enough. Having a baking stone and an oven that can achieve 500 degrees is the only way to go, otherwise you just wont get that puff from the pita.
  • star rating 09/22/2011
  • breadbaby from KAF Community
  • this is the only pita bread recipe i will use, the texture of the pita is chewy, and sweet , the o.j in the mix makes the wheat calm down, but it is still flavorful, try i give it 5*****
  • star rating 08/18/2011
  • jumperdj from KAF Community
  • I have been a customer and fan of yours for about 3 years now. I buy your 25lb of AP flour about every 6 months or so. But I have a cabinet full of all kinds of ingredients that I buy just because I get excited over your catalog and website and your BLOG!!! I have your Whole Grain Baking cookbook and I mill my own whole grains, mainly wheat. Admittedly, I really dislike the take of whole wheat. I so wish I loved it but I hate it actually. I can"t eat anything made with 100% whole grain. It's got to always have a larger proportion of white flour. I just made these pitas today and I LOVE them! Preparation is so simple! I enjoyed not having to pull out my huge and heavy Electrolux mixer. I kneaded it by hand. The first pair I placed on my pizza stone didn't puff at all! So I just rolled the others thinner and larger than the 6" suggested and WOW!! One puffed like a blow fish and remained that way. Gave my husband that one. I just can't believe that I actually like the flavor of these things! I made them with the salad and we're used to that salad because we make it quite often except I'd never used lemon. Oh, I won't make it without lemon from now on. KAF I really love you guys! I'm not a baker and most anything I bake comes out wrong but these were awesome. I can't wait for my babies to wake up from their naps so they can have them.
    Soo happy to hear your success with this recipe! Hope you and yours enjoy! :) ~JDT@KAF
  • star rating 06/20/2011
  • sonomagrl from KAF Community
  • I made this for the first time yesterday and in general thought it was great. I had the same issue as some of the other posters in that some of my pitas didn't puff up. The under-performing pitas were the ones that had to wait their turn for the oven, so I suspect that was the issue. I will try this recipe again and test my theory. I also probably over-handled to dough a bit in the rolling process. The pitas that did puff impressed my non-baker friends, which is always a plus for any recipe.
    The dough may have sat too long before hitting the oven, which would make sense if the others puffed up fine. You could try heating up your baking sheet (if you are using that instead of a stone)first to see if that helps and perhaps you should do two sheets of pitas at a time to shorten the wait for the oven. ~Amy
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