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High-Protein Wholemeal Pitta Bread recipe

High-Protein Wholemeal Pitta Bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Flatbread
  • Pitta bread

This pitta bread is simple and delicious. Enjoy as a sandwich bread or with houmous.

90 people made this

IngredientsMakes: 6 pitta bread

  • 250ml warm water
  • 1 (7g) sachet dried active baking yeast
  • 1 tablespoon black treacle
  • 1 teaspoon salt
  • 190g wholemeal flour
  • 130g soya flour
  • cooking oil spray
  • 1 tablespoon dry polenta for dusting

MethodPrep:30min ›Cook:6min ›Extra time:1hr30min proofing › Ready in:2hr6min

  1. In a bowl mix the water, yeast, black treacle and salt. Let sit 5 to 10 minutes, then gradually mix in the wholemeal flour and soya flour. Turn out onto a floured surface and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel and let rise in a warm place for 1 hour.
  2. Punch down the dough and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 3mm thick with a rolling pin. Cover with a towel and let rise 30 minutes.
  3. Preheat oven to 230 C / Gas 8. Warm a baking tray in the preheating oven for about 2 minutes, then remove from heat and sprinkle with dry polenta.
  4. Arrange the dough rounds on the prepared baking tray and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a damp towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.


Soya flour can be purchased in health speciality shops or online.

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Reviews & ratingsAverage global rating:(99)

Reviews in English (86)

by Stephanie P

several reviews have noted that this recipe doesn't rise or doesn't form pockets. This is because it has you add salt in the first step with the water and yeast. SALT KILLS YEAST Instead, mix the salt with the flours before adding it to the water, yeast, and molasses.Otherwise, a nice recipe the best whole wheat pita recipe I've come across.-06 Sep 2006

by Julie

Some changes need to be made in order to have success. I have made this recipe twice with my changes and is foolproof.1. Instead of molasses I use 2T honey.2. Flour - 2c WW, 1c White3. DO NOT ADD SALT TO THE YEAST/WATER/HONEY. SALT KILLS YEAST. ADD WITH DRY INGREDIENTS.4. Roll your pita's really thin and they will puff up nicely.5. Only cover them with a damp towel for a few minutes. Otherwise the pockets will seal themselves back up.6. I experienced best baking success while using only one cookie sheet at a time. Two sheets seemed to suck up too much heat and prevent the pocket from forming.This is a really tasty recipe!!!-01 May 2008

by pomplemousse

I'm really not sure how to rate this recipe. First of all, other reviewers are correct: do NOT put the salt in with the yeast when you proof it! That will immediately kill the yeast. Experienced bread bakers would know this, but if you are new to yeast baking, you may not. Therefore, that hinders this recipe. However, if you make it past the yeast proofing stage, this is a nice pita bread. I didn't have soy flour and I wanted a bread that would puff/rise a bit more, so I used 1 cup ww flour and 2 cups all purpose. Next time I may use some wheat glutin with the recipe as written to see if that helps it rise. Bakes up beautifully, and I did have pockets in some of my bread. Does have a nice taste with the molasses and the wheat flour, but you could always sub honey or sugar instead. Thanks!-26 Apr 2008

Watch the video: Stuffed chicken pita bread. Mehveens food (August 2022).