What if my yeast mixture doesn't foam?

If the mixture of yeast, agave nectar, and warm water doesn't foam after 5 minutes, discard it and start over with new yeast to ensure proper dough activation.

Why use both bread flour and whole-wheat flour?

Combining bread flour with whole-wheat flour provides a balance of elasticity and nutty flavor, contributing to the pita's characteristic chew and texture.

How do I get the pitas to puff up?

To achieve the signature puff, transfer the rolled pita rounds directly onto a preheated 500 degreesF oven rack and bake for about 2 minutes per side until pale golden.

Can I customize the flavor of these pitas?

Yes, you can customize the flavor by incorporating optional ingredients like flaxseeds for a nutty texture or dried thyme for an aromatic herb note during the second mixing step.

How should I store leftover pita bread?

Cool baked pitas on a wire rack, then stack and wrap them loosely in a kitchen towel to keep warm. For longer storage, they freeze very well when wrapped in plastic wrap and sealed in freezer bags.

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Easy Whole Wheat Pita Bread
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Stack of warm, freshly baked whole wheat pita bread, lightly puffed and golden, resting on a wire rack, ready for serving.

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Ingredients You Need for Easy Whole Wheat Pita Bread [Vegan]

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 tsp. agave nectar
1 1/2 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
2 tbsp. flaxseeds, optional
1 tsp. dried thyme, optional
1 tsp. salt

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How to Prepare Easy Whole Wheat Pita Bread [Vegan]

Stir together yeast, agave nectar, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
While yeast mixture does its thing, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in salt, flaxseeds, thyme, remaining warm water, and remaining 2 1/2 cups flour mixture until dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an lightly oiled bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Line two baking sheets with parchment paper. Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a rolling pin. Transfer round to one of the baking sheets. Make 7 more rounds in the same manner, arranging them on baking sheets. Loosely cover pitas with clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, one at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a wire rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm. These freeze very well when wrapped in plastic wrap and sealed in freezer bags.

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Comments:

Jay says:

December 27, 2013 at 8:43 am

Why are you using Agave Nectar? That stuff is higher in fructose than high-fructose corn syrup, and it’s actually a manufacturing byproduct rather than the wholesome healthy natural product that it’s marketed as.

Even the real natural product, miel de agave, isn’t even that great for you.
1. Annie says:
  
  December 27, 2013 at 9:56 am
  
  Jay, you are of course free to use (or not) whatever sweetener you like. Each to his own. Same goes for the use (or not) of wheat.