Looking for a healthy and delicious snack? This whole wheat clean pita bread, paired with roasted red pepper hummus, is a winning combination.pizza casserole. However, we have been trying to be healthier, and with that, I’ve been using more whole grains, and adopting some “clean” principles into some of our recipes. Rome wasn’t built in a day, right? So, when my friend, Amber, from Rick*a*bam*boo asked if I wanted to help her head up a clean eating challenge, I agreed right away. We decided that, for a month, we would post a clean recipe, and encourage other bloggers to as well. There aren’t any hard and fast rules — just whatever clean eating means to that person. To me, it’s avoiding refined sugars or any food that is very processed. Each week, I’ll post links from several other bloggers participating! For this first week, I decided to share a clean pita bread recipe and roasted red pepper hummus. We love hummus at our house, especially Sabra’s Roasted Red Pepper hummus. It’s so delicious! And what’s better for dipping in hummus than fresh pita bread?! I recently went to a little cafe near our home and had the best hummus and pita bread ever, and I think this rivals it. chick peas, that can remove that grittiness (water can also help.) The wheat pita bread is a little bit heavier than your typical pita bread, but it’s really good nonetheless. I’ve also decided that hummus is one of those things that you either love, or hate. We made this for our family last weekend, and most members of my family fall into the “dislike” camp. We didn’t mind too much…more for us! I will say, we had a hard time finding tahini! We went to Walmart, and couldn’t find it anywhere. We luckily found some at Whole Food’s (which was right by Walmart), and we purchased the Kevala Organic Tahini. It was kind of like natural peanut butter — all the oil was at the top — but it seemed high quality!
- 3 cups whole wheat flour
- 1 1/2 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon yeast
- 1 1/4 cup warm water
- 2 tablespoon olive oil
- 1 teaspoon garlic
- 1 tablespoon fresh rosemary, chopped
- Pour water in bowl and sprinkle with yeast.
- Let sit 5-10 minutes.
- Stir in honey and oil.
- Add flour and salt.
- Mix with dough hook for 10 minutes on low, or mix dough together with a wooden spoon into a ball, and then knead for 10 minutes.
- Form ball and place in a large, greased bowl.
- Cover and let rise until doubled (about an hour)
- Punch dough down and divide into 8 pieces.
- Roll into balls, place on a clean surface, cover, and let rise for 20 minutes.
- Preheat oven to 400 degrees.
- Roll out each ball to be about 1/4" thick. Place on a greased surface (or for best results, on a cooking stone.)
- Brush with olive oil.
- Bake for about 8 minutes each.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.