Whole-Wheat Spinach Pita Bread

Mediterranean Food is the ‘neutral zone’ at home. All three generations have it without any fuss and cribbing. Sheer peace for me on the dining table 🙂 As a result it has become a weekly affair at home. I like to experiment with flavors of Pita bread. I have made Beetroot Pita in the past and this time I chose Spinach. It turned out to be hit!


  1. Whole-wheat flour – 2 cup
  2. Salt – ½ tsp
  3. Sugar – 1 tsp
  4. Baking Powder/Active dry instant Yeast – 1 tsp/1/2 tsp
  5. Olive oil – 4 tsp
  6. Spinach puree – 1 cup
  7. Lukewarm water for kneading


  1. If using yeast, activate it by adding it to lukewarm milk(2 tblspn) & sugar. Set aside for 15 minutes. It should turn frothy
  2. Mix all ingredients & knead a soft dough & set aside for 2-3 hours to proof
  3. Divide the dough in to 6 balls
  4. Roll the ball a little & apply olive oil to create a pocket
  5. Now roll this again in the desired size
  6. Place on a tray with oiled parchment paper
  7. Bake in a preheated oven at 180 degrees C for 10 minutes


  1. Since it is whole-wheat, it requires around 2 hrs to proof
  2. Pita doesn’t need second proofing. While rolling out the pitas keep the oven ready and bake immediately
  3. Keep a few ice cubes in the bottom shelf while baking

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