Whole Wheat Pita
Bake your own warm, fluffy whole wheat pita bread at home with a reliable recipe that yields that signature hollow pocket every time.
Ingredients
- •1 1/2 cups warm water (350ml)
- •2 1/4 teaspoons active dry yeast (1 standard packet)
- •1 teaspoon honey or sugar
- •2 cups whole wheat flour (240g)
- •1 1/2 to 2 cups all-purpose flour (180g-240g), plus extra for dusting
- •2 tablespoons extra virgin olive oil
- •1 1/2 teaspoons kosher salt
Instructions
- 1
In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5 to 10 minutes until the mixture becomes frothy and active.
- 2
Add the whole wheat flour, 1 1/2 cups of the all-purpose flour, olive oil, and kosher salt to the yeast mixture. Stir with a wooden spoon or a dough whisk until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, adding the remaining all-purpose flour a little at a time if the dough is too sticky. The dough should become smooth and elastic.
- 4
Lightly oil a clean bowl, place the dough inside, and turn it over to coat it with oil. Cover the bowl with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 5
Punch down the risen dough and transfer it to a lightly floured work surface. Divide the dough evenly into 8 equal portions and shape each portion into a smooth ball.
- 6
Cover the dough balls loosely with a damp towel and let them rest for 15 minutes to relax the gluten.
- 7
While the dough rests, place a heavy baking stone or an inverted baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 30 minutes so it is extremely hot.
- 8
Using a rolling pin, roll each dough ball out on a lightly floured surface into a circle about 6 inches wide and 1/4 inch thick, ensuring you roll evenly without pressing out the edges.
- 9
Carefully place 2 to 3 rolled pitas directly onto the hot baking stone or preheated baking sheet. Bake for 3 to 5 minutes until they puff up significantly and are lightly browned on top.
- 10
Remove the baked pitas from the oven and immediately wrap them in a clean kitchen towel to keep them soft and steamy. Repeat the baking process with the remaining dough.
💡 Chef tips
- A screaming hot oven and a preheated baking surface are the secrets to getting the pitas to puff and form the hollow pocket.
- Store cooled pitas in an airtight plastic bag at room temperature for up to 3 days, or freeze them for up to 2 months.
- To reheat, warm the pitas in a toaster oven or dry skillet for 30 seconds to restore their fresh, soft texture.
✅ How it should turn out
The finished whole wheat pitas are wonderfully soft and pliable with a distinct nutty whole-wheat flavor, a golden-brown exterior, and a large inner pocket ready for stuffing.