Homemade Whole Wheat Pita Bread

This recipe for Homemade Whole Wheat Pita Bread proves that there is really nothing quite like the smell of freshly baked pita bread filling your kitchen.

Made with simple pantry staples, this pita bread is soft and fluffy with the perfect puff that makes them perfect for stuffing with your favorite sandwich fillings, scooping up creamy hummus, or serving alongside Mediterranean-inspired meals.

Why this recipe works

Made with simple pantry staples from scratch, this homemade pita bread tastes amazing and possibly even better than store-bought versions.

Here is what else you will like about this recipe.

• The wholesome whole wheat flour gives this bread extra flavor and nutrition.
• This is a dairy free recipe that can easily be made vegan by swapping out the honey with sugar.
• The pitas are baked until perfectly puffed which makes them perfect for stuffing as part of a sandwich.
• While this pita bread is perfect when served warm, they are also good when served as room temperature with your favorite dips.

Have you tried my recipe for Homemade Mini Pita Bread ?

Made with just five ingredients, that pita bread is fluffy and light with a slightly chewy texture.
Both this recipe for Whole Wheat Pita Bread and that recipe for Mini Pita Pockets are simple pita bread recipes that you can enjoy from your own kitchen!

Whole wheat flour is used in this recipe for pita bread. You can find whole wheat flour here.

Ingredients needed.

• All Purpose Flour Regular all purpose flour is combined with whole wheat flour to create a softer, lighter texture while still keeping the hearty flavor and nutrition of whole wheat bread.
• Whole Wheat Flour Adds nutritional value as well as fiber, depth of flavor, and a slightly chewy texture that pairs perfectly with savory fillings and dips.,
• Instant Yeast Unlike other leaveners, Instant Yeast helps create the steam and air pockets needed for the signature puffed pita pockets. It also gives the dough elasticity and softness, making the bread chewy, tender, and easy to fold without cracking.
• Salt. Added to enhance the flavor and the structure of the dough.
• Honey. Granular sugar can be used for a vegan version.
• Olive Oil Extra virgin olive oil gives this bread an authentic flavor, softness, and moisture to the dough while helping create a tender texture.
• Warm Water (no more that 115°F/46 C). Warm water activates the yeast and helps the pita dough develop properly so that it can become soft and fluffy.

How to make soft whole wheat pita bread.

• Prep Time Active Time: 40 minutes Resting Time: 80 minutes .
• Bake Time 5 minutes .
• Servings 8 .
• How to serve : Serve this pita bread as a sandwich bread, cut into pieces for dipping, or as is.
• Notes: You will need a large bowl, whisk, spoon, clean surface for kneading, greased bowl with cover for rising, and baking sheet.

1. Dough. In a large bowl, us a whisk or spoon to combine together the all purpose flour, whole wheat flour, instant yeast, salt, and sugar. Then make a well in the center of the mixture and add the warm water and olive oil. Continue to mix the ingredients until the dough becomes sticky to touch. Then allow the dough to rest for five to 10 minutes for the water to to absorb and the gluten to relax.
2. Knead While the dough is sitting you can prepare a clean workspace that is lightly dusted with flour to use for kneading. You will also need a clean bowl that is well greased. Turn the dough out onto your floured surface and knead for five to seven minutes until the dough is smooth and soft. The dough should be very wet so avoid adding too much extra flour. I like to use a stretch and fold style of kneading rather than trying to work the dough with your whole hand. Alternatively, you can use a stand mixer with a dough hook for this step.
3. Rise. Transfer the dough to your prepared greased bowl, cover with a damp cloth or plastic wrap, and allow the dough to rise until 2.5-3x the size, about 1 hour depending on temperature in your room.
4. Prepare. Preheat your oven to 450°F/230 C. Place a heavy baking sheet in the oven to heat while the oven preheats. Meanwhile, place the dough on a clean lightly floured workspace and divide the dough into eight pieces.
   With each piece, roll the dough between your palms to form a ball. Set aside to rest for five to seven minutes covered with a cloth so the gluten relaxes.
5. Roll Out On a clean and well-floured surface, use a rolling pin to roll out each piece into an 8”/20cm circle slightly more than ¼”/6mm thick. Then rest the formed pitas for 10 minutes.
6. Bake Carefully place the pita bread on to the warmed baking sheet about two inches apart from one another so that they will have enough room to to puff properly. You will most likely have to bake two to three pitas at a time. Bake the pita rounds for two to four minutes or until they are puffed and lightly golden in color. Remove the baked pitas immediately and place a new batch into the oven. Once removed from the oven the pitas will collapse, but will still have the pocket inside when cut open. You can cover the baked pita bread with a clean kitchen towel to keep them soft.

Tips for making the best soft and chewy pita bread

Both all purpose and whole wheat flours are essential to this recipe. The combination of flours is what creates that soft and chewy pita.

More helpful tips for you.

1. Using honey as a sweetener also helps the yeast grow while adding a bit of flavor. Granular white sugar can alternatively be used
2. Rising time will vary depending on how warm the room temperature is. Warmer dough (under 115°F/46 C or the yeast will be killed off) will rise faster. My favorite thing to do with rising bread is to cover it lightly with a clean towel and place it on top of my refrigerator to rise as it will not be bothered there it is slightly warmer there resulting in better rising.
3. When you divide and roll out your dough, try to keep each of the pitas the same size and thickness. This will allow for uniform and more even baking.

FAQ

• Why didn’t my pita bread puff up?
  Pita bread may not puff properly if the oven or baking surface is not hot enough. Rolling the dough unevenly or using dough that is too dry can also prevent puffing. A very hot oven helps create the steam needed for pita pockets.
• Can I use only whole wheat flour?
  Yes, but the pita bread will be denser and less soft. Combining whole wheat flour with all-purpose flour creates a lighter texture and better puffing. Many whole wheat recipes will add some all purpose flour to improve the dough.
• Why is my dough sticky?
  Whole wheat flour absorbs moisture differently, so the dough may feel slightly sticky at first. You can add a small amount of flour if needed, but avoid adding too much or the pita may become dry.
• Can I make the dough ahead of time?
  Yes. The dough can be refrigerated overnight after the first rise. Let it come to room temperature before shaping and baking.
• Why are my pitas cracking when rolled?
  The dough may need more resting time. Letting it rest relaxes the gluten, making the dough easier to roll without tearing or cracking

Variations.

• To make Garlic Herb Pita Bread add 1–2 teaspoons of dried herbs such as oregano, basil, or parsley to the dough along with a little garlic powder for extra flavor
• For darker, more wheat pitas, swap the amounts needed of all-purpose and whole wheat flours (1 ½ cups and 2 cups). You may need to add 1-2 tbsp/15-30ml more water as whole wheat flour will absorb more water than all-purpose. For a more rustic pita, you can replace the all-purpose flour with additional whole wheat flour.
• You can cook the pita a hot cast-iron skillet, instead of using the oven, for a soft rustic flatbread.

How to store soft whole wheat pita bread

Once the pita has cooled to room temperature, it can be stored in an airtight container or zip top bag. When properly stored, pita should keep for up to three days at room temperature, a week when refrigerated, or for up to a few months when frozen. I would separate the pitas with a piece of parchment paper before freezing. You can reheat cold pita by wrapping it in a damp paper towel and microwaving for 10–15 seconds or heating it briefly in a skillet over medium heat.

Here is what may go great with your homemade pita bread.

• 10 Minute Smashed Cucumber Salad
• Mediterranean Style Yellow Rice
• 4 Ingredient Roasted Red Pepper Sauce
• Instant Pot Meatless Lentil Stew
• Sheet Pan Maple Roasted Carrots and Sprouts
• 10 Easy Mediterranean Diet Meals for Beginners (Simple & Healthy Recipes)