Homemade Whole Wheat Pita Bread

A stack of homemade whole wheat pita bread

This homemade whole wheat pita bread is super easy to make, soft, chewy and the flavor is just so good!

The dough is made with basic ingredients (flour, water, salt, oil, honey and yeast) then rolled thin and baked at a high temperature. As it bakes, it will puff up and create a pocket perfect for filling.

Serve it with hummus, fill it up with whatever you prefer or toast it and top your fattoush salad.

To get puffy homemade whole wheat pita bread make sure that :

–  The dough is soft, smooth but hold its shape. Add more flour only if the dough is too sticky.

– The oven is very hot

– You use a preheated tray or pizza stone for baking

– You don’t open the oven for the first 4 minutes.

Pita bread is best consumed fresh out-of-the-oven but you can also keep in an airtight bag at room temperature for a couple of  days or freeze it and pull it out for quick meals! Another option is to keep the dough in the fridge for up to 1 week and bake as needed.

If you’ve never tried making your own pita bread at home, give it a try. You’ll never be able to go back to store bought pitas again! Enjoy!

A stack of homemade whole wheat pita bread
5 from 28 votes
Nutrition Facts
Homemade Whole Wheat Pita Bread
Amount Per Serving (1 pita bread)
Calories 146 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 253mg 11%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Whole Wheat Pita Bread
Prep Time:
15 mins
Cook Time:
4 mins
Total Time:
19 mins

Homemade whole wheat pita bread: serve it with hummus or fill it up with whatever you prefer. Super easy to make, soft, chewy and so good!

Prep time doesn't include rest time

  • 240 ml (1 cup) lukewarm water
  • 2 teaspoons dry yeast
  • 1 teaspoon honey or agave
  • 180 grams (1 1/2 cup) whole wheat flour
  • 160 grams (1 1/4 cup+1 tablespoon) all-purpose flour + extra if needed
  • 1 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  1. In the bowl of your stand mixer, mix the water, honey and yeast together and let it sit for about five minutes.
  2. Add the flours, salt, olive oil and mix for a couple of minutes, until it comes together.
  3. Sprinkle a little bit of flour onto your clean work surface and turn out the dough.
  4. homemade-whole-wheat-pita-bread
  5. Knead the dough for about 5 minutes, until it's smooth and elastic. adding more flour only if necessary.
  6. Make a ball
  7. homemade-whole-wheat-pita-bread
  8. and place it into an oiled bowl, cover it, and allow to rest until doubled, about an hour.
  9. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide it into 9 equal pieces and shape each piece into a ball.
  10. homemade-whole-wheat-pita-bread
  11. Using a rolling pin, roll each ball into a circle about 1/2 cm (1/4 inch) thick. Lift and turn the dough frequently as you roll to make sure it isn't sticking to your counter. Sprinkle with a little extra flour if it starts to stick.
  12. homemade-whole-wheat-pita-bread
  13. Cover the circles with plastic wrap or a clean damp cloth.
  14. Preheat the oven to 230 degrees C (450 degrees F) and place a baking stone or a baking sheet on the middle rack.
  15. When the oven is ready, transfer 3 pitas at a time ( or more if your oven is big) onto the baking surface and bake for 4 to 5 minutes, or until the pitas balloon fully.
  16. Remove the bread from the oven and repeat with the remaining pieces of dough.
  17. Allow the homemade whole wheat pita bread to cool and serve as desired.
  18. Enjoy!

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Author: As Easy As Apple Pie
Course: Bread

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Homemade whole wheat pita bread on a wooden table

97 comments on “Homemade Whole Wheat Pita Bread”

  1. These look better than any store bought and I just have to try your recipe.

  2. These look incredible. I had no idea how easy these could be…your step by step instructions are wonderful.

  3. I’ve always wondered how to make Pita bread! thank you for this recipe. they look so soft and tasty. I will be giving this one a try!

  4. You have no idea how many times I run out of pita bread. Now, I have great recipe to make Pita when I run out. You are very talented, Elena.

  5. Your pictures are gorgeous and the pitas look perfect!

  6. These whole wheat pita bread look perfectly-baked! Pinning these to try later when the cooler weather sets in! Thanks for sharing! 🙂

  7. Gorgeous pita here; thanks for doing this one!!

  8. Pita are so versatile and homemade makes them even better! 🙂

  9. Wow, that pita looks absolutely perfect. I have to get hubby the bread man to make me some!!

  10. Your pitas look absolutely mouthwatering! I would love to eat them with feta cheese or tzatziki!

  11. I’ve been wanting to try making pita bread, your recipe sounds easy enough,. As soon as my schedule calms down I’d love to give this a try.

  12. Wow your pita turned out perfect! I’m super impressed! I love making my own flatbreads, but have never tried pita, and I love that it’s whole wheat!

  13. Your pita bread looks amazing, SO much better than store-bought! I can’t wait to try the recipe.

  14. These look amazing! I am going to have to give these a try!

  15. The best and easiest pita bread recipe! I love watching them puff up in the oven. I know it’s just bread but I always feel like it’s a major accomplishment for me when I make them, haha. Thanks for sharing this recipe!

  16. I just found your site today and love it already! It is beautiful. This puts recipe turned out perfectly for me. They were the perfect taste and texture, as well as so simple to make. I did find I needed to add a bit more flour than I thought I would during the kneading process, but I am used to making bread so that wasn’t a problem for me. I will definitely be making these again!

  17. Does the recipe call for the rapid rise yeast? I have “active dry yeast” on hand. Thanks!

  18. I never had any luck with pita bread before. But that was before! I followed your recipe exactly, and it worked great! I used active dry, not rapid rise, yeast, honey, and a pizza stone. I used a thermometer to get the water temperature right, and I put the bowl in a larger bowl of warm water for rising. Four minutes at 425F was enough baking, and the two that didn’t puff up still tasted great. The hard part was waiting for them to cool before eating!

  19. I just made these pitas and they were great and so much easier to make than I expected! I cut the recipe in half and rolled out 5 breads much thinner than the recipe called for so they didn’t puff up much, and they were perfect for open faced sandwiches (hummus, hard-boiled egg, roasted eggplant, and pea shoots)! YUM!! Thanks so much for the recipe!

  20. Hi Marina! I’ve tried it with 100% whole wheat flour and the bread came out very heavy. I would suggest 50% whole wheat flour and 50% all-purpose (I tried it and it was super delicious!). You also have to increase the amount of milk from 180 ml to 225 ml. Let me know if you try it! 🙂

  21. Just finishing up my beautiful pitas. I am baking them on a pizza stone.

    I normally buy them from am awesome Armenian store but it’s more fun to make them myself.

    Thank you!

  22. AMAZING! I’m on my second batch because the first batch was gone in minutes! I did have half of one left and the next morning it was just as soft and delicious as the day before. So 2 days later I’m in the process of waiting for it to rise and looks like we are having Greek food for dinner again! Thanks for the awesome simple recipe!

  23. Just made these and they are amazing ! Great recipe and so easy

  24. Best Pita bread ever! Thanks for the awesome recipe!! 🙂

  25. Great recipe and love, love making all whole wheat pitas but only a few of my loaves puff completely. What could I possibly be doing wrong?

    • Hi, Marie! The problem is usually that the oven isn’t hot enough. Make sure that it’s thoroughly pre-heated before cooking. Even pitas that don’t puff are still delicious 🙂

  26. Made these today for lunch. The taste was great, perfect amount of salt, the dough was easy to work with, just delish!
    Thank you!:>
    only thing I would do differently next time, I would make 10 balls and roll them out pretty thinly, cause they were a bit too thick for my liking.

  27. I love making pita but have never tried wheat until I came across you recipe. Not sure why since I prefer wheat breads. These turn out perfect every time and are so delicious! Thank you so much!

  28. I keep coming back to this recipe– so much better than store bought and they puff perfectly!

  29. Great recipe! Very moist and delicious. My oven was not working properly so I just prepared them on my cast iron pan and they turned out great!

  30. Hello Elena,

    Thank you for the recipe as am writing an done with them and they puffed nicely except of 2 ,don t know what went wrong.
    But am really pleased first time and success.
    Will post a picture on my blog and instagram.

    Greetings from Zambia! !!

  31. HI, I’m really looking forward to trying this recipe. I don’t have a stand mixer; can I just mix it by hand? Or do you think the dough will get too tough? Thanks!

    • Hi Callie! You can mix it by hand. Let me know how it goes 🙂

      • I mixed it by hand & it worked great! I also rolled it out into 10 pitas instead of 9. I made a few different sizes (some small for my toddler, some medium for me & some large for my husband!) Thanks, I will definitely be making these again–SOO delicious!

      • Thank you for your feedback, Callie! I am glad you loved this recipe. 🙂

  32. Could I make this into a pocket by cutting it in half and pulling the sides apart? It certainly looks fluffy enough.

  33. this pita bread recipe is brilliant. the taste is great, the texture is great and is very easy to make. 5 stars

  34. Can you freeze this dough at any point before baking?

    • You can freeze the dough after step 6 (you make a ball and freeze) or after step 10 (you divide the dough into 9 equal pieces, shape each piece into a ball, and freeze).

  35. This recipe looks awesome! Do you think I could substitute applesauce for the oil? (would it not rise properly/affect the texture?)

  36. Came out beautiful!

  37. Hi Elena,I’m on a healthy lifestyle journey and i don’t eat AP flour,what flour can you suggest I substitute for the AP flour or what alterations would I need to do if I want to use only whole wheat flour,*probably a different recipe with 100% whole wheat flour

    • Hi Azi! You can use only whole wheat flour, just add more water (I think 1/3 cup more). Let me know how it goes and good luck with your journey 🙂

  38. I love pita bread, but I am new to the bread baking experience. This was the second attempt, and second attempt at making pita bread. My pitas puffed up beautifully (unlike my first attempt), but they were a bit crunchy (which made them great for hummus). I was making them for rosemary steak sandwiches with tzatziki sauce sauce, so I wanted them to be soft like bread, no like crackers. I was going to ask where I went wrong, but I think I baked them too long. I will try again. Thank you for the great recipe!

  39. wow tried it soooooooo soft and yummy

  40. I let my bread machine do the heavy lifting on the dough cycle when I’ve got a busy day. I recently made them with all whole wheat flour and a quarter cup of vital wheat gluten (I weighed the flour, first gluten then the whole wheat flour to reach 340 grams) and they turned out great! I have found they are easier to roll out if you let the dough rest for 15 or 20 minutes after you divide the dough and roll into balls, I just sprinkle them with flour and cover with a towel. For those that found them a bit crisp, take them out of the even as soon as they completely puff up and wrap them in a towel. Best pitas ever!!!!!

  41. Elena you mentioned baking surface. Cookie sheet ok? Directly on oven racks? I’ve seen some use cooling racks in the oven for pitas….is that better?
    Also do you need to heat the cooking surface before putting the dough on it?

    • You can use a baking stone or a baking/cookie sheet. Put it on the oven racks when you preheat the oven, so it gets hot. Let me know if you try this recipe 🙂

  42. Oh my! You’re right! Never buying store bought pita again! This recipe is amazing!

  43. Great flavour and texture. Thanks!

  44. How long will the pitas last?

    • Pita bread is best consumed fresh out-of-the-oven but you can also keep in an airtight bag at room temperature for a couple of days or freeze it.

  45. I am an experienced bread maker, and I have made pita bread a few times. This is the best recipe I have used! Your recipe makes the biggest pockets EVER. I just ate one stuffed with TWO scrambled eggs with green olives for breakfast!


  47. Very good! Not all of mine puffed up but they were still delicious. Got lots of compliments!

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