Whip up a batch of this wholesome homemade Whole Wheat Pita Bread — it’s super fluffy, with a subtle hint of sweet nutty flavor! Ideal for beginners, it’s a breeze to make and opens up a world of culinary possibilities, from gyros and pita pizza to crunchy pita chips and beyond!
Table of Contents
Why You’ll Love This Whole Wheat Pita Bread Recipe
We love a good pita bread recipe! In our opinion, there’s nothing a fresh, fluffy pita pocket doesn’t pair well with. While we have a traditional white pita bread recipe, we also like to make whole wheat pita for a bit more fiber and a slightly nuttier flavor. Every bit as delicious as the original, this whole wheat pita bread recipe is:
- Made with simple, pantry staples.
- Easy to prepare.
- Full of fiber.
- Great to make in bulk.
- Perfect for pairing with all your favorite meals.
Is This Whole Wheat Pita Bread Recipe Healthy?
Of course, everyone has their own definition of healthy. However, as far as bread recipes go, this whole wheat pita bread recipe is pretty dang wholesome! Thanks to the use of whole wheat flour, it’s loaded with fiber. Plus, the yeast is fortified with B vitamins, and the olive oil provides a good source of healthy fats. With just 1 tablespoon of sugar in the whole batch, it’s nutritious and delicious!
Ingredients You’ll Need
Keeping it straightforward and budget-friendly, here’s the lineup of simple ingredients you’ll need for this recipe:
- Flour – You can’t have a whole wheat pita recipe without whole wheat flour! However, we also use regular all-purpose flour to prevent the flavor from being overwhelmingly nutty and to keep the texture soft.
- Sea Salt – Used to enhance the rest of the ingredients.
- Olive Oil – Keeps the dough moist and adds healthy fats.
- Granulated Sugar – A little goes a long way to add just a hint of sweetness to this recipe.
- Baking Powder – Make sure it’s fresh!
- Warm Water – The temperature of the water is crucial to properly activate the yeast. If it’s too cold it won’t have any effect. Meanwhile, if it is too hot, it will kill the yeast.
- Yeast – Packets of regular yeast can easily be found in the baking section of most grocery stores.
How to Make This Whole Wheat Pita Bread Recipe
Crafting whole wheat pita from scratch demands a touch of patience, but it’s a breeze when you follow the simple steps outlined below!
- Activate the Yeast. Add the water to the bowl of a stand mixer followed by the yeast and sugar, and stir until the ingredients are dissolved. Cover, and set the mixture aside until the yeast begins to bubble.
- Create the Dough. Sift in the flour, baking powder, and salt. Using a dough hook attachment, knead the dough, adding more water as needed until it is soft.
- Proof the Dough. Brush a mixing bowl with olive oil, and add the dough. Cover the bowl tightly with plastic wrap followed by a towel. Set aside in a dry place at room temperature until the dough doubles in size.
- Portion the Dough. Use your fists to punch the dough down, and place it on a floured working surface. Divide the dough into 10-12 equal pieces, and shape each piece into a ball. Cover the dough with a towel, and let it rest for 20 minutes.
- Roll Out the Pita. Using a floured rolling pin, roll each dough ball into a circle.
- Bake. Place the dough on a sheet pan, and bake for 2 minutes. Then, flip each pita over with a pair of tongs, and continue to bake until the bread is fluffy.
- Repeat. Cover the baked pita with a clean towel, and repeat the process until all of the dough has been used.
Pro-Tips
- Get the Oven HOT. The key to creating fluffy pita is to cook it at super high temperatures. So, be sure to allow your oven plenty of time to heat up before you begin to bake.
- Activate the Yeast. You’ll want to make sure to use lukewarm water and allow the yeast plenty of time to rest. This “wakes” it up, helping it activate so that your pita becomes fluffy.
- Roll the Pita Carefully. For the best results, we recommend rolling the dough out so that it is 8 inches round and about ¼ inch thick. This will allow it to be thick enough to hold together but thin enough to puff up and become crisp.
Serving Suggestions
There’s no right or wrong way to enjoy this whole wheat pita recipe! This versatile bread complements almost anything. However, if you need some inspiration, here are a few of our favorite ways to enjoy it:
- As bread to make gyros or stuffed pita pockets
- Topped with pizza sauce and all the best toppings for a quick, homemade pizza
- As a side with a Chickpea and Lentil Salad, Crispy Rice Bowl, or Middle Eastern Chicken and Potatoes
- Dipped into soups such as Moroccan Spicy Tomato Soup, Middle Eastern Orzo Soup, and Easy Butternut Squash Soup
- Paired with appetizers like Warm Feta Dip with Marinated Olives, Chickpea Hummus, and Fried Burrata with Romesco Sauce
How to Store
We recommend indulging in the goodness of this whole wheat pita while it’s still warm and fresh for the ultimate experience. However, it’s a cinch to make ahead of time, and any leftovers do store beautifully.
- To Store: Once fully cooled, any leftover pita can be placed in an airtight container and stored at room temperature for up to 3 days.
- To Freeze: If you want to prepare a big batch of this whole wheat pita recipe in advance, simply bake it as the recipe card states. Then, let it cool completely, and transfer it to a sealable bag, placing a sheet of
parchment paper in between each pita. Squeeze out all excess air, and keep it frozen for up to 3 months. - To Reheat: To enjoy, warm your pita fresh or frozen in the oven,
air fryer , or toaster!
More Easy Bread Recipes
Love making bread at home? Don’t miss out on these easy, flavorful, family-friendly recipes!
- Garlic Caprese Bread
- Homemade Garlic Bread with Spinach and Artichokes
- Easy Focaccia with Tomatoes
- Olive Cheese Bread
Whole Wheat Pita Bread Recipe
Ingredients
- 1 cup lukewarm water
- 1 heaping Tablespoon yeast
- 1 Tablespoons granulated sugar
- 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. 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
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe, and my pita was fairly thin and firm (it did puff up). If I tried this again, I would add water until it was softer. Or maybe dividing into 12 made them small and thin, 8 or 10 might have been fluffier. (Also, probably a typo where it says to rest the dough in a “cool, ,warm” place. Tasty though, and good for dipping after cutting into wedges and toasting.
Thank you for the feedback, Annette! We truly appreciate it and hope you continue to enjoy our other recipes.
Xo,
Alia & Radwa
How much sugar is used? Recipe says 1 Tablespoons divided use but is unclear. Thanks.
Sorry about that, Rhonda! It’s just 1 tablespoon. We updated the recipe. We hope you enjoy!
Xo,
Alia & Radwa