Whole Wheat Pita
Elevate your homemade bread game with this hearty and wholesome Whole Wheat Pita recipe! Made with a perfect blend of nutty whole wheat flour and versatile all-purpose flour, these soft and fluffy pitas are a healthier alternative to store-bought options. With just a few pantry staples like instant yeast, olive oil, and warm water, you can create golden, puffed pockets that are ideal for stuffing with your favorite fillings or serving alongside dips like hummus or tzatziki. This recipe uses simple techniques, such as easy kneading and high-temperature baking, to achieve that signature pocketed texture. Ready in just 90 minutes of prep and a quick bake, these homemade pitas are perfect for busy weeknights or meal prep. Plus, they freeze beautifully, so you’ll always have fresh, homemade bread on hand. Perfect for sandwiches, wraps, or scooping, this versatile recipe is a must-try for bread lovers seeking a nutritious upgrade!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1.25 cups Warm water (110°F/43°C)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, sugar, and salt.
Add the olive oil and warm water to the dry ingredients. Stir until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Place the kneaded dough in a lightly oiled bowl and cover with a damp kitchen towel or plastic wrap. Allow the dough to rise for about 1 hour, or until it has doubled in size.
Preheat the oven to 475°F (245°C) and place a baking stone or an inverted baking sheet on the middle rack.
Punch down the dough to release air and divide it into 8 equal pieces. Shape each portion into a small ball, then flatten each ball into a circle about 1/4-inch thick and 6 inches wide.
Cover the shaped pitas with a towel and let them rest for 10 minutes.
Working in batches, carefully place the pitas onto the preheated baking surface and bake for 4-5 minutes. They will puff up. Flip them and bake for another 1-2 minutes on the other side.
Remove the baked pitas from the oven and cover them with a clean kitchen towel to keep them soft as they cool.
Serve warm or store in an airtight container for up to 2 days. The pitas can also be frozen for longer storage.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 359.8 g | 131% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 6.3 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
