Description
Homemade wheat pita pockets cooked in a skillet, offering a deliciously warm and fresh bread experience perfect for sandwiches or pizzas.
Ingredients
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- 3 cups white whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup warm water
Instructions
- In a large bowl, whisk together the white whole wheat flour, baking powder, and salt.
- Using a food processor, gradually add the warm water to the dry ingredients and mix until a crumbly dough forms.
- Pulse the mixture on and off briefly just until a ball begins to form.
- Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until smooth.
- Divide the dough into small balls, about the size of a golf ball.
- Roll each ball into a flat circle, about 1/4 inch thick.
- Heat a nonstick skillet or griddle over medium-high heat.
- Place the rolled dough onto the hot skillet and cook for about 2-3 minutes on each side, or until puffed and golden brown.
- Remove from the skillet and cover with a clean towel to keep warm while cooking the remaining pita pockets.
Notes
These pita pockets are best enjoyed fresh and warm. If you have extra dough, it can be refrigerated for later use. Use a large griddle if available to cook more pita at once. These pockets won’t stay soft for long, so plan to eat them soon after cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita pocket
- Calories: 150
- Sugar: 0 grams
- Sodium: 190 mg
- Fat: 1 gram
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 0 mg