High-Protein Wholemeal Pitta Bread

    High-Protein Wholemeal Pitta Bread


    89 people made this

    About this recipe: This pitta bread is simple and delicious. Wholemeal flour is combined with soya flour to make this recipe. The pittas are baked and sliced to form the pocket. Enjoy as a sandwich bread or with houmous.

    Makes: 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

    Prep: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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