Breads · ALWAYS FREE
Whole-wheat pita pockets
Soft half-whole-wheat pita rounds bake on a hot stone or steel to form pockets for filling.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir yeast and sugar into the lukewarm water and leave 5 minutes. Mix in both flours, salt and 0.353 oz oil. Knead 8-10 minutes until elastic, using the bowl or an unfloured silicone mat; do not add dusting flour.
- Cover and let rise at room temperature for 60-90 minutes until about doubled. During the last 45 minutes, preheat oven and an oven-safe baking stone or steel to 475°F (245°C), following its manufacturer instructions.
- Divide dough into eight equal balls, cover and rest 15 minutes. Use the remaining 0.176 oz oil to lightly coat the rolling surface and dough as needed. Roll each into an even 6-7 inch (15-18 cm) round about 1/8 inch (3 mm) thick; do not prick or tear the surface.
- Bake two rounds at a time directly on the hot stone or steel for 4-5 minutes, until puffed and set with light brown spots. Transfer gently with a peel or wide spatula; allow the hot surface to recover briefly between batches if puffing slows.
- Wrap baked pitas in a clean towel and cool 10 minutes before opening pockets; hot steam can burn. Some may puff unevenly and can be used as flatbread. Serve one per portion. Once completely cool, store airtight for up to 2 days or freeze. Allow extra time if rising or surface reheating is slow. Do not taste raw dough.
Estimated nutrition
Per serving · 1 of 8- Calories
- 198 kcal
- Protein
- 6.6 g
- Total carbohydrate
- 37.4 g
- Total fat
- 3 g
- Total sugars
- 1.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Flour is exactly 200 g whole-wheat plus 200 g white bread flour. No extra dusting flour is assumed. Eight equal dough portions define yield; filling is not included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Whole-wheat pita pockets: whole-wheat flour; white bread flour; lukewarm water; active dry yeast; granulated sugar; olive oil; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Whole-wheat pita pockets: whole-wheat flour; white bread flour; lukewarm water; active dry yeast; granulated sugar; olive oil; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Whole-wheat pita pockets: whole-wheat flour; white bread flour; lukewarm water; active dry yeast; granulated sugar; olive oil; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
