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Easy Homemade Whole Grain Pita

Makes 12 medium-sized pitas.


    Store-bought pitas can’t compete with these light and soft pockets. A little labour is required, but in no time you’ll have it down to a speedy science and will never be found buying commercially prepared pitas again!


    Tip: Be sure your gluten-free flour contains xanthan gum; otherwise add 1 tsp (5 mL) to the dry mixture.


    Pitas can be baked, cooled, and stored in plastic, and frozen for up to a month. Thaw, wrap in foil, and reheat in 350 F (180 C) oven before filling and serving.


    Easy Homemade Whole Grain Pita


    • 2 3/4 cups (650 mL) whole wheat or gluten-free flour (see Tip box)
    • 1 Tbsp (15 mL) finely minced fresh rosemary
    • 1 tsp (5 mL) sea salt
    • 1 Tbsp (15 mL) raw cane sugar
    • 1 cup (250 mL) lukewarm water
    • 1 - 8 g pkg (2 1/4 tsp/10 mL) traditional, active dry yeast
    • 2 Tbsp (30 mL) extra-virgin olive oil, plus extra for oiling bowl


    Per serving:

    • calories131
    • protein4g
    • fat3g
      • saturated fat4g
      • trans fat0g
    • carbohydrates22g
      • sugars1g
      • fibre1g
    • sodium195mg



    In large bowl, stir flour, rosemary, and salt together. Set aside.


    Stir sugar into warm water until dissolved. Sprinkle yeast overtop and let sit for 10 minutes, until yeast is foamy. Stir in oil. Transfer to large mixing bowl and briskly stir in three-quarters of flour mixture. (Alternatively, use electric mixer fitted with paddle attachment.) Continue mixing in as much flour as needed until dough becomes somewhat stiff.


    Turn onto lightly floured board and knead for approximately 10 minutes by hand, or attach dough hook to electric mixer and knead. Lightly coat bowl with oil; pat mixture into round loaf and place in greased bowl. Roll dough around in bowl to coat with oil. Tightly seal with greased plastic wrap and set aside in warm, draft-free place to rise until doubled in size, about 1 1/2 hours.


    Punch down dough and cut into 12 even-sized pieces. Roll each piece into smooth ball and place on baking sheet lined with parchment paper. Cover with parchment and damp cloth and let rest for 20 minutes. This allows dough to relax so itu2019ll be easier to shape.


    Preheat oven to 500 F (260 C). Place pizza or baking stone in oven to preheat as well. If you donu2019t have a stone, use cookie sheet placed upside down on middle rack in oven to preheat. This will be the surface on which you bake the pitas.


    Lightly dust work surface with flour. Place small ball of dough on floured surface and very lightly dust with flour. Use rolling pin or your hands to stretch and flatten dough. You should be able to roll it out to thickness of 1/4 in (0.6 cm). If dough does not stretch, let rest for 5 to 10 more minutes before trying again. Roll out as many balls as will fit on baking sheet. Then place as many pitas as you can fit on hot baking surface in preheated oven. They should be baked through and puff up like a clamshell after 2 to 3 minutes.


    Do not let pitas brown or theyu2019ll be overdone and turn crispy. Using tongs, remove to flat surface and cover with towel after baking to keep soft. Make sure oven returns to 500 F (260 C) before baking more pitas. If not serving right away, store in plastic wrap for up to 24 hours. Gently warm before serving.


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    This recipe is part of the New Breads collection.



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