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 or dipping in hummus. Make a batch for quick meals, lunchboxes, or freezer-friendly snacks.
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.
Nutrition
Serving: 1pita bread | Calories: 146kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Sodium: 253mg | Fiber: 3g | Sugar: 2g
