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Homemade Whole Wheat Pita With Creamy Roasted Red Pepper Hummus

APPROXIMATE MACROS PER SERVING PITA u003cbru003eu003cstrongu003ewhole wheat pita (per 1 of 8 pitas):u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 126.5u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 4.4gu003cbru003eu003cstrongu003efat:u003c/strongu003e 2.3gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 23.5gu003cbru003eu003cbru003eAPPROXIMATE MACROS PER SERVING HUMMUSu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 134.8u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 4.1gu003cbru003eu003cstrongu003efat:u003c/strongu003e 8.2gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 12.8gu003cbru003e
Course Snacks
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 127kcal

Ingredients

  • for the whole wheat pita bread: 2 cups whole wheat flour 1¼ cups all-purpose flour 2 tsp quick-rise (instant) yeast 1 tsp sea salt 1 tsp coconut sugar or cane sugar 2 tbsp olive oil 1½ cups warm water (around 110ºf) for the roasted red pepper hummus: 1½ cups cooked chickpeas (or 1 15-ounce can, drained and rinsed) ¼ cup tahini 1 large red bell pepper, sliced ½ cup white onion, sliced 1 tbsp olive oil (for roasting) sea salt and black pepper (for roasting) 2 tbsp olive oil (added to hummus) 1 tsp garlic powder (adjust to taste) ½ tsp paprika ½ tsp sea salt (adjust to taste) 1–2 tbsp water (as needed for blending) 1–2 ice cubes (for extra creaminess)

Instructions

  • for the pita: activate the yeast in a large mixing bowl, whisk together 1½ cups warm water (about 110°f), 1 tablespoon olive oil, sugar, and 2 teaspoons quick-rise yeast. let it sit for 5–10 minutes until foamy on top. this confirms your yeast is active.
  • add the dry ingredients once the mixture is foamy, add flour and 1 teaspoon sea salt. mix with a spoon or spatula until a dough starts to form.
  • knead transfer the dough to a floured surface and knead for 8–10 minutes until soft, smooth, and just slightly tacky. you should not need extra flour, but if you do add small amounts, 1 tablespoon at a time — but avoid over-flouring to keep the dough light.
  • let it rise place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
  • divide + roll once risen, divide dough into 8 equal pieces. roll each piece into a ball, then flatten and roll out into circles about ⅓–½ inch thick. ⅓ inch gives fluffier pitas, ½ inch will be extra thick and hearty, which is what i chose.
  • preheat pan + oven preheat a large skillet (nonstick or cast iron, i used caraway) over medium heat and preheat your oven to 425°f. line a baking sheet with parchment paper.
  • sear the pita one at a time, place a rolled-out dough round into the hot dry skillet. cook for 1 min per side, just until golden spots form. adjust heat as needed to avoid burning.
  • bake transfer the seared pitas to the prepared baking sheet. bake for 8–10 minutes depending on thickness — ⅓ inch will be ready closer to 8 minutes, ½ inch may need a full 10. they should puff slightly and feel dry and firm to the touch on the surface, but soft inside.
  • cool + serve let the pitas cool slightly on a wire rack before serving. best served warm with roasted red pepper hummus.
  • for the hummus blend add all ingredients to a food processor or blender. blend until smooth and creamy. adjust texture add water 1 tbsp at a time until the hummus is soft and scoopable but still thick.
  • taste + season adjust salt, garlic powder, or smoked paprika as needed. want it bolder? a tiny drizzle of olive oil or a bit more tahini can enhance richness.
  • serve spoon into a bowl and top with a drizzle of olive oil. serve with the fresh warm pita and enjoy!