Whole Wheat Pita Pockets Grandma's Cherry Babka Whole Wheat Pita Pockets With permission of Broadway Books. No bread is easier to make and offers more pleasure than this pita bread.
Children love to watch pita breads miraculously puff up in the oven.
Because whole wheat flour absorbs more water than many wheat flours, this dough is relatively dry. If you use all-purpose flour, you may not need to add the reserved water. The key to successful pita is not to overbake it, especially if you plan to fill it for sandwiches. Any dark parts may become brittle when cool causing holes in the pita bread and making that piece unsuitable for stuffing. Place the flour, salt, and yeast in a food processor fitted with the metal blade.