Description
Homemade whole wheat pita bread is soft, chewy, and flavorful, perfect for sandwiches, wraps, or dipping into hummus. Made with a mix of whole wheat and all-purpose flour, it bakes up with the classic puffed pocket and stays soft when wrapped in a towel after baking.
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
Instructions
- Combine lukewarm water, honey, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- Add whole wheat flour, all-purpose flour, salt, and olive oil. Mix until dough forms.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch dough down and divide into 9 equal pieces. Roll each into a thin round, about 1/4 inch thick.
- Preheat oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.
- Bake pitas for 4–5 minutes until puffed and lightly golden.
- Remove and immediately wrap in a clean towel to keep soft and warm.
Notes
- For vegan pita, replace honey with maple syrup or sugar.
- Add dried herbs like oregano or za’atar to the dough for extra flavor.
- Pitas can also be cooked in a cast iron skillet on the stovetop for a charred finish.
- Store at room temperature for 2 days or freeze up to 3 months in a sealed bag.
- Reheat in oven or skillet until soft and warm again.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita
- Calories: 150
- Sugar: 2g
- Sodium: 230mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
