I have recently been trying to change the way I eat, to become a healthier person, and to loose some weight. So needless to say I have been trying to go more towards whole grains. The switch to whole grains hasn’t been that hard on me or my family, we’ve been eating whole wheat bread and pasta for quite some time now, but I’ve only recently started baking with it. Whole wheat flour is different then normal flour so it’s not always a simple substitution. I have been lucky enough to find good whole wheat recipes so far. On that note I want to talk a little about this whole wheat pita recipe. I love pits. I love making pita. But, this was my first attempt at making whole wheat pita. It turned out awesome! Sure, you can’t use it for pita pockets but it tastes DELICIOUS! I also added the left over rosemary infused olive oil from the hasselback potatoes I made the other day. The infused oil gave it the nicest rosemary hint, without over powering the delicious whole wheat flavor. Please give this recipe a try!
Rosemary Whole Wheat Mini Pita Bread
Makes 16 mini pitas
cals per pita:113 carbs:18g fat:4g protein:3g sugar:1g
2¼ tsp. instant yeast
1 tbsp. honey 1/2 tbs
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil (see note on how to make rosemary infused evoo)
1 tsp. salt
Cornmeal, for sprinkling
Add remaining ingredients to the bowl, and knead on low with a dough hook for about 8 minutes, until the dough is smooth and elastic. (Again, forgot to take a pic. My girls were being a little needy this morning…)
Preheat oven to 500F, and place a baking stone (pizza stone works great, or you can do this straight on the rack) on a rack in the middle of the oven.
To make rosemary infused olive oil simply place 1/2c olive oil and 4 sprigs fresh rosemary in a small pan and heat on medium-low for 8-10 minutes