This is as healthier as bread can be. You can take it to the next level and use 100% whole wheat flour and your flat bread will most definitely win the award of healthiest bread in the kitchen. This bread is also very delicious and satisfying especially when used for a sandwich. The olive oil I use in it makes it very moist and soft but feel free to crunch it up by broiling it in the oven for a couple of minutes. You can have this bread for breakfast in lieu of an English muffin, with honey or cream cheese. It also makes for a great and quick lunch, just stuff it with left over chicken, tuna or any kind of meat with some cheese and lettuce, preheat in the oven for a couple of minutes and you have yourself a delicious homemade pita sandwich!! This recipe makes 10 to 13 pita pockets, depending on the size, so you can make one batch a week and keep them in a ziplock in the fridge; this will make your life so much easier (cheaper and healthier) if you have to pack your lunch.
To successfully make your pita pocketsballoon up you have to find the perfect temperature for the thickness and texture of the bread. If you make the pockets thicker they will obviously need more heat. And if you use more water then you will need less heat. But to make it easy, try to set your stove on a medium heat and see how your bread cooks. If it stays flat, you probably need to turn the heat up. If it starts ballooning and burning at the same time you probably need to turn the heat down.
The key to a perfect pita pocket: practice! Practice makes perfect!
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp salt
- 4 tbsp extra virgin olive oil
- 1 1/2 cups of water
- In a large bowl mix the flour and salt. Add olive oil and mix until well incorporated in the flour.
- Slowly add the water. Knead the dough until smooth and a little sticky.
- Form little balls and roll them in whole wheat flour. Let them rest for a few minutes.
- Meanwhile turn on the stove to preheat the pan.
- Roll out one ball of dough at a time to a uniform circle, cook in the pan until ballooned up or brown from one side and flip to brown the other side.
- While the first pocket is cooking roll out the second ball of dough.
- Repeat until all the pockets are cooked.
This recipe makes 13 pita pockets;
105 Calories, 14g Carbs, 5g Fat, 3g Protein