Name: Homemade Whole Wheat Pita Bread
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 1 1/4 cups lukewarm water; 2 1/4 teaspoons dry yeast (1 packet); 1 tablespoon honey (or maple syrup/sugar for vegan); 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons salt; 2 tablespoons extra virgin olive oil

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Homemade whole wheat pita bread is soft, chewy, and full of flavor. I find it incredibly rewarding to watch the dough puff up in the oven, forming those classic pockets that make pita bread so special. Whether I’m using them for sandwiches, stuffing them with falafel, or tearing them apart for hummus, this recipe is one I love coming back to again and again.

Why You’ll Love This Recipe

I love how simple this pita bread is to make—it only takes a handful of pantry ingredients and a bit of patience while the dough rises. The mix of whole wheat and all-purpose flour gives the bread a nutty depth while still keeping it soft and light. I also like that I can bake them in the oven or cook them on the stovetop, depending on my mood. They freeze well too, so I can always keep some on hand for quick meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lukewarm water
dry yeast
honey
whole wheat flour
all-purpose flour
salt
extra virgin olive oil

Directions

I start by combining lukewarm water, honey, and yeast in a bowl and let it sit until foamy.
Then, I mix in the flours, salt, and olive oil until the dough comes together. After kneading for a few minutes, I let it rest in a lightly oiled bowl until it doubles in size.
Once risen, I punch the dough down and divide it into 9 equal pieces. Each one gets rolled into a thin round, about ¼ inch thick.
I preheat the oven to 450°F (230°C) with a baking stone inside, then bake the pitas for 4–5 minutes until they puff beautifully.
Once out of the oven, I wrap them in a clean towel to keep them soft and slightly warm before serving.

Servings and timing

This recipe makes 9 pita breads. The prep time takes about 15 minutes, rising takes 1 hour, and baking is only 4–5 minutes per batch. In total, I can have homemade pita bread ready in about 1 hour and 20 minutes.

Variations

I sometimes replace the honey with maple syrup or sugar for a vegan version.
For a different flavor, I add a sprinkle of dried herbs like oregano or za’atar to the dough.
Instead of baking, I like to cook them in a cast iron skillet on the stovetop for a slightly charred taste.

storage/reheating

I usually keep fresh pita in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a sealed bag for up to 3 months. When I’m ready to eat, I thaw slightly and reheat in the oven or in a skillet until soft and warm again.

FAQs

Why didn’t my pita puff up?

When my pitas don’t puff, it’s usually because I didn’t roll them evenly or my oven wasn’t hot enough. A very hot baking surface helps create that pocket of steam.

Can I use only whole wheat flour?

Yes, but I find the texture becomes denser and less soft. I prefer a mix of whole wheat and all-purpose for the best balance.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough and let it rise slowly in the fridge overnight. This also gives the pitas extra flavor.

How do I keep pita bread soft?

I always stack them in a clean kitchen towel right after baking. The steam keeps them soft and pliable.

Can I make these without a baking stone?

Absolutely. I just use an upside-down baking sheet that I preheat in the oven—it works almost as well.

Conclusion

Homemade whole wheat pita bread is one of my favorite breads to bake because it’s simple, healthy, and versatile. I love how I can enjoy it fresh with dips, stuffed with fillings, or even reheated from the freezer for quick meals. Once I started making pita at home, I never looked back.