Pita Bread with Cheddar, Green onion & Ajwain

Making your own homemade pita bread is really easy with a few tips. Try making these Cheddar, Green Onion and Ajwain Pita bread today. They will make a great lunch tomorrow

So much better than store bought - Cheddar, Green Onion and Ajwain Pita Bread - Low Calorie, Low Fat - Pin it to your Bread board

Fluffy pita bread with hints of cheddar, green onion and a little spice

Oh Pita Bread! Oh, Pita Bread!  I am singing in my head to the tune of “O, Christmas Tree”.  How I love thee.  It has been a love affair for almost 34 years (I am dating myself, I know).  The first time I truly remember having pita bread was when I was 9 years old and we had traveled to Greece.  The Greeks make some righteous pita bread.  It isn’t the stiff, cardboard that is so often found here.  Their pita is light, fluffy, dare I say “pillowy”.

I distinctly remember walking by a stall that was serving gyros.  You could see the meat rotating on a vertical spit.  The juices running down smothering it all in gorgeous flavor.  The man would take a fluffy, light pita  (the kind without a pocket) and shave off the meat.  You would watch the meat gracefully fall onto the pita so glad to be joined with its partner.  The first bite is magical and thus my love affair became real.

So much better than store bought - Cheddar, Green Onion and Ajwain Pita Bread - Low Calorie, Low Fat - Pin it to your Bread board

For a long time after that, pita bread was lost to me.  It just wasn’t the same.  The pita in the US was hard and thin and well – cardboard.  I had given up on my love until the DeKalb Farmer’s Market swooped in and delivered a pita bread that could not only ignite my passion for pita but spur it on to new heights.  Their pita bread was not only light and fluffy but it introduced me to a new love, a spice called Ajwain.  My taste buds sing just at the thought of the flavor of ajwain.

It was a spice I knew nothing about.  A quick Google search later and I found my answer.  Ajwain is also known as carom seeds and is an Indian spice.  What, Indian?  My Indian husband had never heard of it either.  I have seen some call it an Indian celery and others say it is related to thyme.  I would say maybe a cross between the two.  Ajwain is much more potent than thyme but does have a similar taste.  Thanks to Amazon, I am a proud owner of ajwain seeds.  I cherish them.

While the DeKalb Farmer’s Market reignited my love of pita  bread and I love the market for it, it is also about an hour from my house.  It is not really somewhere I can just pop in whenever I feel the need for pita.  So my plan was to make it myself.  The first few tries were horrible.  It seemed so fiddly trying to get the pita even all over and trying to move it to a pizza stone – forget about it.  Then I saw someone mention cooking it on a wire rack over a baking sheet.  Eureka!!

I have never had pita fail since.  It is easy with one more addition, rolling-pin rings.  They fit on your rolling-pin and come in various sizes and allow you to roll out to just the right thickness.  You can find them at King Arthur Flour or lots of other places.  Miracle upon miracle, I had my solution.  I now only make my own pita bread.  Buying it is a thing of the past.

Cheddar, Green Onion and Ajwain Pita Bread #fooddonelight #homemadepita #pitacreipe

Fluffy, Pillowness – Pita Bread

One quick note, I used bread flour but you could certainly use regular all-purpose, unbleached flour.  Also you can make them plain or throw in any flavors you like.  You can also choose the thickness you want.  I like my thicker which means the diameter is smaller and a little more calories but to me it is worth it. In this case I would probably make 8 out of this dough to a diameter of 1/4″.

So much better than store bought - Cheddar, Green Onion and Ajwain Pita Bread - Low Calorie, Low Fat - Pin it to your Bread board

Not just for sandwiches, cut up your pita and serve with my green lentil hummus for an extra little zing.

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So much better than store bought - Cheddar, Green Onion and Ajwain Pita Bread - Low Calorie, Low Fat - Pin it to your Bread board

Cheddar, Green onion & Ajwain Pita Bread

Prep Time 1 hour 15 minutes
Cook Time 9 minutes
Total Time 1 hour 24 minutes
Servings 12
Calories 145 kcal
Author Christie Daruwalla

Ingredients

  • 1 tbsp agave nectar
  • 1 tsp package active dry yeast about 2 ¼
  • 1 cup plus 2 tbsp. warm water 100° to 110°
  • 1 ¾ cups bread flour 210 grams
  • 1 ½ cups white whole wheat flour divided*, 180 grams
  • 1 tbsp non-fat Greek yogurt
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 2 ounces finely grated reduced fat cheddar cheese I used Cabot 50% reduced fat
  • ¼ cup finely minced green onion green part only
  • 1 tbsp ajwain seeds or dried thyme

Instructions

  1. Position oven rack on lowest shelf of the oven. Place wire racks on top of 2 baking sheets.
  2. Dissolve agave and yeast with warm water in a large bowl of a stand mixer; let stand for 5 minutes.
  3. Add all of the bread flour,*150 grams (about 1 ¼ cups) white whole wheat flour, yogurt, oil, salt, cheese, green onion and ajwain seeds into the yeast mixture. Stir with a fork just to start to incorporate all the ingredients.
  4. Put dough hook onto the mixer and beat on medium speed until smooth about 10 minutes. *Adding 1 tbsp. white whole wheat flour at a time until dough is no longer sticking to the side. Scrap down the sides and bottom of the bowl to make sure everything is incorporated.
  5. Place dough in a large bowl coated with cooking spray. Turn to coat dough.
  6. Cover with a clean towel and let rise in a warm place for about 45 minutes or until doubled in size.
  7. Preheat to 500°.
  8. Divide the dough into 12 portions and roll each into a ball. Flour your work surface and rolling-pin. Working with one ball at a time, gently roll each pita until it is about 1/8 inch thick. Take care to try to make the pita uniform in height.
  9. Place 6 dough circles on a wire rack placed over a baking sheet. Do the same with the remaining dough. Depending on the size of your wire racks, you may only get 4 on at a time.
  10. Bake, 1 sheet at a time for about 8 to 9 minutes until puffed and brown. Cool on a separate wire rack.

Recipe Notes

*I strongly suggest you weigh your flour whenever baking. I find when I weigh rather than measure in a cup there is a large difference in the volume of flour. I always measure in grams even though most of the US uses ounces. The reason is simple; the nutritional value on the flour is listed in grams. I don’t have to try to remember how many grams are in a quarter of a cup. Helpful Tips: Pita bread freezes fantastically. So they do not stick together I freeze them flat on a plastic cutting board. Then transfer them to a plastic freezer storage bag.

I calculated 4  Weight Watcher Smartpoints.

Nutrition Facts
Cheddar, Green onion & Ajwain Pita Bread
Amount Per Serving
Calories 145 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,

Christie

But wait, there’s more. Check out these other healthfully, delicious baked goods:

 

Sweet Potato Rolls #fooddonelight #sweetpotato #homemaderoll #lowcalorierollSweet Potato Rolls

Homemade Brioche ThinsBrioche Rolls

Spoon Herb Rolls Food Done Light #rolls #herbs #spoonSpoon Herb Rolls

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.

Comments

  1. This looks fantastic - and I agree, the store bought pitas are blah.. I will have to try it~!
  2. Yummy! I hope you'll share some of your healthy recipes on my Healthy Tuesday link-up sometime. :)
  3. Yummy! I hope you'll share some of your healthy recipes on my Healthy Tuesday link-up sometime. :) ahumblebumble.blogspot.com
  4. Ajwain is not a very commonly used spice. Its excellent for digestion and is usually mixed with the batter of fried food. The restaurants often have it along with other digestives like fennel and serve after food. There are a few recipes on this site. Just check for carom. http://raandhuni.wordpress.com/page/2/
  5. Elisa Olleros says
    This recipe looks great, but what if I don't have the agave necta? What else could. I use? And this is cheese pita? If I decided to do it plain, just by taking away the cheese, would be enough? Should. I add something else? Thanks! Elisa
    • Christie Daruwalla says
      Hi Elisa, You can use honey in replace of agave. Yes, just omit the cheese for a plain pita. You won't need to add anything in place of it.
  6. Would like to try the pita recipe, just have plain white flour today. Raining here really hard and don't want to go to the store. Can I use it, in place of? Have everything else, Agava etc. Thank you.
  7. when you freeze them is it the raw dough or the cooked pita?
    • Christie Daruwalla says
      Hi Carrisa, I cook them first. Then lay them out on a baking sheet and freeze them. Once they are frozen I put them in a freezer plastic bag.

Trackbacks

  1. [...] Since the base of the dip is eggplant, it is also extremely diet friendly and a cinch to make. You roast the eggplant then whirl it up in the food processor with the other ingredients. You can kind of think of it as hummus with eggplant instead of chickpeas. It has a lot of same ingredients and goes terrifically with pita bread. If you are looking for some homemade pita bread, check out my recipe here. [...]
  2. […] Cheddar, Green Onion and Ajwain Pita Bread […]
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  4. […] Homemade Cheddar, Green Onion & Ajwain Pita Bread […]
  5. […] Cheddar, Green Onion and Ajwain Pita Bread […]
  6. […] Since the base of the dip is eggplant, it is also extremely diet friendly and a cinch to make. You roast the eggplant then whirl it up in the food processor with the other ingredients. Think of it as hummus with eggplant instead of chickpeas. It has a lot of same ingredients and goes terrifically with pita bread. If you are looking for some homemade pita bread, check out my recipe here. […]

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