Whole Wheat Pita Bread
Discover the perfect balance of wholesome flavor and soft, pillowy texture with this homemade Whole Wheat Pita Bread recipe. Crafted with a blend of whole wheat and all-purpose flours, these pitas deliver a nutty richness while maintaining lightness and chew. A touch of honey and olive oil enhances their subtle, savory-sweet profile, making them ideal for everything from wraps to dipping in hummus or tzatziki. With a quick yeast-based rise and the magic of high-heat baking, these pitas puff beautifully in the oven, creating the signature pocket ready to hold your favorite fillings. This 90-minute recipe is not only easy to follow but results in fresh, golden breads far superior to store-bought alternatives. Perfect for meal prep, these pitas can be stored or frozen, making them a versatile addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
Instructions
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy.
Add the olive oil, whole wheat flour, salt, and 1 cup of all-purpose flour to the yeast mixture. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time, as needed.
Place the kneaded dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet in the oven to heat up.
Divide the risen dough into 8 equal portions and roll each piece into a ball. Using a rolling pin, flatten each ball into a disk approximately 1/4 inch thick and 6 inches in diameter.
Cover the rolled-out dough with a clean towel and let it rest for 10 minutes while the oven fully preheats.
Carefully place 2–3 disks of dough onto the preheated baking stone or baking sheet in the oven. Bake for 3–5 minutes, or until the pita puff up and develop light golden spots. Keep an eye on them as they cook quickly.
Remove the pita from the oven and transfer to a cooling rack. Cover with a clean kitchen towel to keep them soft while cooling.
Repeat the baking process with the remaining disks of dough.
Serve warm or at room temperature with your favorite fillings or dips. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 19.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1741 mg | 37% | |
*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.
