Learn to make perfect bread pockets in a skillet with fresh wheat dough and then devour while they are still warm.
By Vicki Brett Gach
I love using whole grain pita bread for sandwiches and even pizzas. I usually try to find packages made by our local bakeries.
Next thing I knew, I was trying to bake pita bread at home.
I played with a few versions before deciding on this recipe. And the results were pretty fabulous, especially fresh from the pan.
The only downside is that they do require a teeny bit of work, but truly not very much. These little loaves like it best when tended watchfully over a hot pan, the kind that grills and steams the dough at the same time into beautiful little pockets. I have a wonderful square griddle, that only fits a couple pita bread loaves at a time, so I find the size of my best nonstick pan a little restricting. You may have a larger griddle.
These won’t stay super soft for very long, so prepare, and then devour while warm, and plan to keep any extra dough refrigerated for another day. But these are so good while fresh, you might need more than you expected.
- 3 cups white whole wheat flour
- 2 teaspoons baking powder
- ¾ teaspoons salt
- 1 cup warm water
- In a large bowl, whisk together dry ingredients. Using a food processor, gradually add water and mix until a crumbly dough forms. Pulse on and off briefly just until a ball begins to form.
- Turn out dough onto a floured board. Form dough together and divide into 12 pieces. Shape each into a smooth ball. Cover well with plastic wrap, and allow to rest for at least 20 minutes or more.
- When ready to pan-grill, flatten one ball at a time, and use a rolling pin to create a 5- or 6-inch circle.
- Heat nonstick griddle or frying pan over medium high heat. Place flattened dough onto the dry hot pan. Don’t disturb, as it begins to grill. When dough starts to puff up in the middle after a few minutes, and becomes golden on the bottom, it’s time to flip. Allow the other side to cook for a minute or two, and remove from pan when toasty on the second side. Repeat with other portions of dough.
- Keep the pitas steamy and soft by stacking them inside of a folded cloth towel. Serve pita loaves right away, while soft and warm.
Vicki Brett-Gach is a food writer, recipe developer, cooking instructor, Certified Vegan Lifestyle Coach and Educator, and Certified Personal Chef. She specializes in simple, low-fat, heart-healthy plant-based nutrition, and writes, coaches, teaches, and blogs about delicious vegan food. Find more of Vicki’s recipes on her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com.