Homemade Whole Wheat Pita Bread
Homemade whole wheat pita bread is soft, chewy, and easy to make from scratch. These pitas puff up nicely in the oven or on the stovetop and are perfect for wraps, dipping in hummus, or stuffing.
Pita bread is a classic Middle Eastern flatbread that forms a pocket when baked at high heat. It’s tender, chewy, and full of flavor.
I first made homemade pitas a few years ago and was amazed at how perfectly they puffed up. Now, I make a batch every week.
I love using them to stuff grilled chicken, falafel, or roasted vegetables, or serving them with dips like white bean dip and beetroot hummus. They’re also great for sandwiches or wraps for a healthy lunch.
Recipe Highlights
- Easy for beginners: Uses just a few pantry staples and simple steps.
- Flavorful: Whole wheat flour gives a rich, nutty taste.
- Versatile: Can be baked in the oven or cooked on the stovetop.
- Freezer-friendly: Make extra to store for quick meals later.
Key Ingredients & Easy Swaps
- Flour: A mix of whole wheat and all-purpose flour gives the best texture. Using only whole wheat will make the pita denser.
- Yeast: Both active dry and instant work. Dissolve active dry yeast in warm water first; instant yeast can be mixed directly with the flour and rises slightly faster.
- Water: Lukewarm water (around 110°F) activates the yeast.
- Honey: Adds a touch of sweetness. Maple syrup or sugar is a good substitute.
- Olive oil: Any neutral oil like sunflower or vegetable is fine.
- Salt: Essential for flavor and structure.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to Make Homemade Whole Wheat Pita Bread
Step 1—Make the dough: In a small bowl, mix yeast, lukewarm water, and honey. Let it sit until foamy. Combine flour, salt, and olive oil. Add the yeast mixture and knead until smooth. Cover and let rise until doubled.
Step 2—Shape and roll: Divide the dough into 9 balls and roll each into a thin circle (about ¼ inch). Keep them covered with a damp towel to prevent drying.
Step 3—Bake the pitas: Preheat the oven to 450°F (230°C) with a baking stone or inverted baking sheet inside. Bake for 4–5 minutes, until puffed and golden.
Step 4—Cool and serve: Stack the warm pitas in a clean towel to keep them soft. It’s fine if some don’t puff; they’ll still be tasty.
Elena’s Tips
- Dough: It should be soft and slightly tacky. Add a little flour if it’s too sticky.
- Rolling: Roll each piece evenly to about ¼ inch thick to help the pitas puff.
- Oven temperature: Keep the oven very hot and avoid opening the door during the first few minutes.
- Baking surface: Use a preheated baking stone for best results.
- Cooling: Stack warm pitas in a clean kitchen towel to keep them soft. Let them cool slightly before filling to avoid tearing.
How to Store & Freeze
Storage: Pita bread is best enjoyed fresh, but you can keep leftovers in an airtight container at room temperature for up to 2 days.
Freezing: Freeze in a sealed bag or container for up to 3 months. Thaw slightly, then warm it in the oven or a skillet before serving.
Recipe FAQs
Yes! A cast iron skillet works well.
This usually happens when the dough is rolled unevenly. Try using a rolling pin with guides and rotate the dough as you roll to keep it even. With a bit of practice, you’ll get a feel for it!
Make sure the dough is rolled evenly and the oven is hot. Some pitas may stay flat but will still taste great.
More Recipes to Pair with Homemade Pitas
If you’ve made this whole wheat pita bread, leave a comment and rating below. I’d love to know how it turned out for you.
How To Make It: Homemade Whole Wheat Pita Bread
Ingredients
- 1 cup (240 g) lukewarm water
- 2 teaspoons dry yeast
- 1 teaspoon honey
- 1½ cups plus 1 tablespoon (180 g) whole wheat flour
- 1⅓ cups + (160 g) all-purpose flour + extra if needed
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
Make the dough
- In the bowl of a stand mixer, combine water, honey, and yeast. Let it sit for about 5 minutes until foamy.
- Add the flour, salt, and olive oil. Mix for a couple of minutes until the dough comes together.
- Turn it out onto a floured surface and knead for about 5 minutes until smooth. Add a little extra flour if it’s too sticky.
- Shape it into a ball, place it in a lightly oiled bowl, cover it, and let it rise somewhere warm until it doubles in size. This takes about an hour.
Shape
- Punch down the dough and divide it into 9 equal pieces. Shape each one into a ball.
- Working with one at a time, roll it into a thin circle, about ¼ inch thick. Turn the dough as you roll to keep it from sticking. Add a bit of flour if needed.
- Keep the rest of the dough and rolled circles covered with a towel or plastic wrap so they don’t dry out.
Bake
- Preheat the oven to 450°F (230°C). Place a baking stone or upside-down baking sheet in the oven and let it heat for at least 20 minutes.
- Bake a few pitas at a time for 4 to 5 minutes until they puff up and start turning golden.
- Transfer to a wire rack for a few minutes, then wrap in a clean towel to keep them soft. Let them cool slightly before cutting.
Notes
- Flour: A mix of whole wheat and all-purpose gives the best texture. Using only whole wheat makes the pitas denser.
- Yeast: Active dry or instant. Dissolve active dry in warm water first; instant can be added directly and rises faster.
- Water: Lukewarm water activates the yeast.
- Honey: Can be replaced with maple syrup or sugar.
- Stovetop instructions: Heat a cast iron skillet over medium-high and lightly brush with oil. Cook a rolled pita for 30 seconds, flip when it bubbles, cook another 30 seconds, then flip again and cook for 1 minute until golden.
- Storage: Keep in an airtight container for up to 2 days.
- Freezing: Freeze in a sealed bag or container for up to 3 months. Thaw slightly, then warm in a skillet or oven.
Generally had bad luck with wheat flour recipes but someone on the internet suggested hydrating the wheat in advance. Your recipe is amazing. That was the only thing I changed. So delicious and easy. Puffs right up like you said. Tried it on the stove but much prefer the oven method. A million thank yous.
I’m so glad it worked well for you, Brian! Pre-hydrating the whole wheat flour is a great tip. And yes, the oven method really helps the pitas puff nicely. 😊
This is a perfect recipe. Very easy to make and they turn out perfect every time. I bake them in the oven. Very delicious.
Thank you for the feedback, Carrie! :)
Awesome recipe! I have attempted many naan and pita recipes and they wouldn’t puff. These ones puffed though!! I was so excited made the whole household look
Glad to hear the recipe worked out for you, Cheryl! :)
A little more than half of the pita puffed up in the oven. All of them were so soft :) The recipe was fairly easy and I would definitely make this again.
I’ve tried to make pita many times and I always end up with loaves that are more like naan than pita. This is the first recipe that worked for me and I will definitely be using it again! Thank you!
Glad to hear that! Thank you for the feedback, Kris!