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
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5 from 47 votes
Homemade Whole Wheat Pita Bread
Prep Time:
15 mins
Cook Time:
4 mins
Total Time:
19 mins
 
Author: As Easy As Apple Pie
Course: Bread
Servings:9

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!


Ingredients
  • 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
Instructions
  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!
Notes

Prep time doesn't include rest time

Nutrition Information
Amount per serving (1 pita bread) — Calories: 146, Fat: 2g, Sodium: 253mg, Carbohydrates: 27g, Fiber: 3g, Sugar: 2g, Protein: 4g

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Homemade whole wheat pita bread on a wooden table

148 comments on “Homemade Whole Wheat Pita Bread”

  1. Thank you so much for this recipe! I made them yesterday, and they turned out perfectly for the Mediterranean style dinner. Will make again 100%.

  2. This recipe came together much more quickly than others I had viewed. Had I known it was this easy to make, I would have included it as a household staple long ago. It packs easily for snacking, and tastes great with jam as a quick bite.

  3. This is the only recipe I’ve tried and it’s so good I don’t have to try any other recipes !

    I’ve been baking this pita bread every 3-4 days since I started 2 weeks ago so that we have a constant supply at home. 

    Every bread buffs up very nicely and full usuall by the 3min, if not definitely by the 4th minute. 

    Usually I store it in the fridge by 2nd and just pop it in the microwave for 30seconds for it to puff up again – and it’s warm and fresh! 

    Thank you for sharing this wonderful recipe. 

    • I am so glad to hear that, Veronica! 🙂 Thank you for the feedback!

      • I made these today and I cannot thank you enough. These are so much better than store bought.

        I decided to use my bread machine to mix and knead and used cycle 6: dough only. I then followed the remaining instructions and used my large, rectangular pizza stone.

        They came out perfectly and are delicious. I ate one warm with fresh babaghanoush I’d just made. I’ll be making these again!

      • So glad you liked this recipe, Stephanie!

  4. I tried this recipe today for the first time because I love wholemeal pita bread but I can’t get them where I live. I ran out of wholemeal flour but substituted plain flour (combined weight of 340g) and they turned out perfectly. I use a fan assisted oven and reduced the temperature to 220C and they puffed up really nicely by 3min. I flipped them over at 4min so they browned a little on both sides. This is the only pita bread recipe I’ve tried and now I have no need to look elsewhere. Can’t wait to try again with the right ratio of wholemeal flour and plain. Thank you so much for this recipe.

  5. I made these and they were wonderful! Most of them puffed up nicely and only a couple were duds but they were still delicious! Thank you for the recipe! I need to make a lot of these for a party, is there any way to make them ahead of time (I would need to make them 2days in advance) and still have them maintain that soft, fresh texture and taste? 

    • Glad you liked this recipe!
      You can freeze them. Wrap each pita tightly with plastic wrap, then put them into a large zip-lock bag and freeze. When you need them, reheat the pitas in a warm oven.

  6. This recipe turned out so well. I surprised myself. I had tried other pitta bread recipes but the taste and texture wasnt quite right.

    Now all i need to do is make sure each pitta bread is round when rolled out. I had some cloud shaped ones!
    Regardless, its a staple food in my household now. God bless you for sharing this recipe.

  7. Hi Elena, I’m excited to try this recipe! I’ve been looking for an easy home-made bread to serve with shakshuka, one of my favorites 🙂

    One question – you mention that the dough can be made in advance and then chilled in the fridge before baking. At what stage would it be best to chill the dough if I were to go this route? After deflating and portioning out into individual pitas, but before rolling?

    Thank you!

    • Hi Elisha! I would freeze it after step 9 (after you divide the dough into 9 equal pieces and shape each piece into a ball).

      To bake, allow the dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature, then roll out into circles and bake.

  8. I have tried other pita recipes (using white flour) and, while they were good, they were much more difficult than this one. I wanted to make a whole wheat version because I like the taste of whole wheat better, but to be honest, I didn’t have high expectations because I know that whole wheat can be difficult to work with. What a surprise this recipe was! I was amazed by the ease of this recipe and how delicious the finished product was. I let my bread machine do all the work for me (using the dough setting) which made this a breeze. In addition to standard pitas, I also used the dough to make fatayer with zaatar and kishk and they were amazing. My Lebanese husband was thrilled. Thank you so much for this recipe. It really is the perfect pita recipe.

  9. I’ve made homemade pita bread a few times, but this dough is super easy to work with and forgiving. I actually put them in a nonstick pan on the oven to “bake” them and it worked great. This is my new go-to pita recipe.

  10. Made it and it was fantastic thank you

  11. Can’t wait to try this…only problem, I have no honey at home! Can I use stevia or is honey needed for the texture?

  12. I made it they turned out perfect so happy with the result Thk u 

  13. I made this bread Today and It came out perfectly. Every single pita puffed. As you said it’s  very easy and it’s true. This recipe is a keeper. Everyone in my family loved it. Thank you! 

  14. hi elena

    I am from Egypt and this is the main bread that we eat daily .. we used to buy them from the bakerys .. Here in Canada i had to make them at home the same recepie but i dont add the honey ..
    And I bake it on top of cooker instead of the oven .. I just heat a pan and put the bread for 20 seconds then turn it for another ten seconds then move it to a wire rack on another burner ..
    Thank you so much

  15. These were amazing! So quick and easy to make that I will never buy pitas in a store again. The whole wheat flour gives them the perfect texture. Thanks so much for this recipe!

  16. Awesome, forgiving recipe. Did all mixing and kneading in mixer-about 3min med speed-just watched what dough looked like for kneading stage. Used only Kitchenaid dough attachment for all steps. Let rise for some amount of time, rolled into somewhat circular or oval shapes. Put on hot pans -had 4 pans top and bottom rack in oven that varied between 450 -480 for 4min. I have an old commercial oven that doesn’t like to stick to one temperature… Family loved them. I did not measure salt or honey-just eyeballed. Frequent pizza dough and tortilla maker-this recipe made something intimidating very easy. Thank you!

  17. Hi 
    I made the pita bread it turn up very nice I am happy.
    I stay in Kenya 

  18. Very easy to follow, looked beautiful and tasted delicious!  I  
    mixed the ingredients by hand and then hand kneaded the dough. I cut 3 parchment papers to the size of the pan I was preheating in the oven,  and put 3 rolled pitas on each. When the oven was ready,  so easy to pop in a sheet of parchment with the rolled pitas. When those were baked very easy to pull the first sheet off and put in the second, and later the third. I think not having to transfer them one by one to the baking sheet held their round shape more easily for me. My daughter thought the picture I sent her they looked professionally made! Thank you for a great recipe!

  19. Hi!  I don’t have a mixer.  In your opinion, would I be able to mix the ingredients sufficiently by hand?  

  20. I rarely post reviews but this pita recipe is awesome! my pita bread puffed up perfectly! i did 8 instead of 9
    Wondering if you can do 100% wholemeal? would you change anything to it?
    ANyway thanks for the great recipe!!!!! my go to recipe for PITA!!!

    • Thank you for the feedback, glad you liked this recipe.
      I haven’t tried it 100% wholemeal…but I think you have to increase the amount of water as whole whaet flour absorbs more liquids.

  21. I love whole wheat pitas, but I don’t always find the ones I like at the store. Well, I won’t have that problem anymore; I am planning to make this recipe from now on for all my needs. These pitas are very delicious and so easy to do! Seeing them rise in the oven is magnificent. Thank you very much for sharing the recipe!

  22. Loved the recipe. It’s super simple and tastes great !

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