Whole wheat pita bread is a healthy version of the classic pita bread, made with wholemeal flour and sourdough starter or active dry yeast. Perfect to accompany Mediterranean dishes or to fill as desired.
Dissolve the yeast and honey in the water.
Add the previously mixed flours.
When the dough has come together a little, add the salt and finally the oil.
Once the dough is elastic, transfer it to the work surface, give it a few folds, shape it into a smooth ball, and place it in a lightly oiled bowl covered with plastic wrap to rise until doubled in size.
Take the dough back, cut off pieces of about 110 g, shape into balls, and let rise for another hour.
Roll the balls into disks and place them on a baking tray lined with baking paper.
Bake in a preheated static oven at 220° with 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 the oven effect.
Bowl
Plastic wrap
Baking tray
Baking paper
Non-stick pan
Lid
Store in a food-safe plastic bag for 2-3 days.
It is recommended to use sourdough starter for a more authentic flavor.
Italia, Emilia Romagna
| Energy (kcal) | 310.62 |
| Carbohydrates (g) | 56.64 |
| of which sugars (g) | 3.57 |
| Fat (g) | 5.31 |
| of which saturates (g) | 0.76 |
| Protein (g) | 10.32 |
| Fibre (g) | 6.97 |
| Salt (g) | 0.29 |
