100% whole-wheat pitas (no sugar added)

pitas, no sugar added

The hubs and I had embarked on the Mayo Clinic diet a few months ago. However, it had to be cut short because of some unforeseen circumstances. However, we decided to get on it again at the start of this new year. This time round we are more prepared for the two-week no sugar (except from fruits and veggies) phase. The last time round, the hubs really missed his bread so I started looking for a 100% whole-wheat bread recipe that had no added sugar. That proved to be quite challenging. Most 100% whole-wheat recipes have at least some form of sugar, honey or otherwise to give it some flavor. I have posted in the past another 100% whole-wheat naan recipe, but that recipe had honey in it.

I found this recipe and was very happy to see that it had no added sugar at all. The recipe was easy to put together and has a short rising time (30 minutes). The pitas were also edible – not my favourite but very passable and when filled with ingredients, tasty. This will have to do, at least for the next two weeks.

100% Whole-Wheat Pitas (no sugar and oil added)

(taken and adapted from here)

Ingredients:

  • 4 cups whole wheat flour
  • 1 tablespoon dry yeast
  • 1 3/4 cups warm water (120-130F degrees)(you might use more or less, depending on the consistency of your dough)
  • 1/2 teaspoon salt

Method:

  1. Preheat oven to 500°F.
  2. Sift together 4 cups of flour and the yeast.
  3. Add water and salt and mix well. I did this in a stand mixer.
  4. Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. Be careful not to over-knead the dough.
  5. Form dough into 10-11 balls, about 90g each.
  6. On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. Be sure to sprinkle a little flour on both sides to prevent sticking.
  7. Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
  8. Just before you place the pan in the oven, flip each pita over on its other side. You can also bake the pitas directly on a pizza stone.
  9. Bake on the bottom rack of the oven for 5 minutes. The instant hot heat will help them puff up.
  10. When the pitas come out of the oven they will be hard, but they will soften as the cool.
  11. Store them, while they’re still warm, in plastic baggies or an airtight container.
  12. Cut the pitas in half crosswise and stuff with your favorite fillings.
  13. Pitas can be reheated in a 350°F oven or in the microwave.
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