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four puffy whole wheat pita bread pockets
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5 from 1 vote

Whole Wheat Pita Bread Recipe

A nutritious homemade recipe, this Whole Wheat Pita Bread is super fluffy and made with a hint of sweet nutty flavor!
Prep Time1 hour 50 minutes
Cook Time3 minutes
Total Time1 hour 53 minutes
Course: Appetizer, bread, Side
Cuisine: middle eastern
Keyword: appetizer, easy bread recipe, easy pita bread recipe, middle eastern, pita bread, side dish, snack, whole wheat pita, whole wheat pita bread
Servings: 10 -12 servings
Author: Food Dolls

Ingredients

  • 1 cup lukewarm water
  • 1 heaping Tablespoon yeast
  • 1 Tablespoons granulated sugar divided
  • 3 cups whole wheat flour
  • 1 cup all-purpose flour plus more for dusting
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/3 cup additional water if needed
  • 2 teaspoons olive oil

Instructions

  • In the bowl of a stand mixer, add 1 cup lukewarm water. Add the yeast and 1 tablespoon sugar, stirring until they are dissolved. Cover, and set aside for 15 minutes or until bubbles begin to form.
    1 cup lukewarm water, 1 heaping Tablespoon yeast, 1 Tablespoons granulated sugar
  • Sift in the flour, baking powder, salt, and the remaining sugar. Then, using a dough hook attachment, knead the dough on a low speed. If needed, add more water 1 tablespoon at a time until the dough is well combined and soft. Note: If the dough becomes too runny, simply add 1 tablespoon flour at a time until the desired temperature is reached.
    3 cups whole wheat flour, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon sea salt, 1/3 cup additional water
  • Lightly brush a mixing bowl with olive oil, and add the dough. Cover the bowl tightly with plastic wrap followed by a towel. Set is aside in a cool, warm place for at least an hour or until the dough has doubled in size.
    2 teaspoons olive oil
  • Punch the dough down, deflating it with fists. Then, transfer it to a floured work surface. Using two hands, divide the dough into 10-12 equal mounds. Roll them between two palms until they resemble round balls. Cover the dough with a towel, and let it rest for 20 minutes.
  • Using a floured rolling pin, roll each dough ball into a circle roughly 8 inches round and a quarter-inch thick. Dust the dough with more flour as needed to prevent it from sticking.
  • Preheat the oven to 500° Fahrenheit, and place the dough on a sheet pan. Bake for 2 minutes. Then, using tongs, carefully turn each pita over, and place the pan back in the oven for 1 minute or until the pita is puffy.
  • Remove the pan from the oven, cover the baked pita bread with a clean towel, and repeat the process until all of the dough has been used.
  • Store in an airtight container at room temperature for up to 3 days.

Notes

To freeze baked pita, place it in a sealable bag with wax paper between each piece, and squeeze out all excess air. Store in the freezer for up to 3 months. 

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 255mg | Potassium: 145mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Calcium: 26mg | Iron: 2mg