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Whole Wheat Pita Bread

This Whole Wheat Pita Bread is soft, warm, and perfect for wrapping up your favorite fillings or enjoying with dips. It's a simple, nutritious, and satisfying recipe that fills your kitchen with delightful aromas.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 1 hour
Servings: 6 pitas
Course: Bread, Side
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups whole wheat flour Use a combination of whole wheat and all-purpose flour for softer pitas.
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon honey or sugar Honey adds a nice flavor.
  • 1 cup warm water Temperature should be around 110°F (43°C).
  • 2 teaspoons active dry yeast

Method
 

Preparation
  1. In a mixing bowl, combine warm water and honey or sugar. Sprinkle in the yeast and let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large bowl, combine the whole wheat flour and salt. Create a well in the center and add in the yeast mixture along with the olive oil.
  3. Stir the ingredients until a dough forms. Transfer to a floured surface and knead the dough for about 8-10 minutes until it’s smooth and elastic.
  4. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
  5. Once risen, punch down the dough and divide it into small balls (about the size of a golf ball). Roll each ball into a disk of about 1/4 inch thickness.
  6. Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat as well.
  7. Place the rolled disks on the hot baking stone or baking sheet and bake for about 5-7 minutes, or until they puff up and become lightly golden.
  8. Remove from the oven and let them cool wrapped in a clean cloth to keep them soft. Your Whole Wheat Pita Bread is ready to be devoured!

Notes

For softer pitas, you can replace some of the whole wheat flour with all-purpose flour. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.