Whole Wheat Pita Bread
There really is nothing better than homemade pita bread. It is so much healthier and it is unbelievably soft and fluffy. You will never want store-bought pita bread EVER AGAIN!
Guys.
I have to apologize for this.
Because once you try this, you will never buy store-bought pita bread.
You just won’t.
Because nothing will ever beat the homemade version.
So, I’m sorry.
I’m sorry you’ll have to make homemade pita bread for the rest of your life.
I’m sorry that you’ll have the best ever pita bread, hot, soft and fluffy right out of the oven. Perfectly puffed and perfectly golden.
Whole Wheat Pita Bread
There really is nothing better than homemade pita bread. It is so much healthier and it is unbelievably soft and fluffy. You will never want store-bought pita bread EVER AGAIN!
Ingredients
- 1 ¼ cups warm water, 100-110 degrees F
- 1 1/4-ounce packet active dry yeast
- 1 teaspoon honey
- 1 ½ cups all-purpose flour
- 1 ½ cups whole-wheat flour
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
Instructions
- In the bowl of an electric mixer, combine water, yeast and honey; let stand until foamy, about 5 minutes.
- In a large bowl, combine flours. Stir in 1/2 cup flour mixture into the yeast mixture until smooth. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
- Using the dough hook, gradually add olive oil, salt and remaining 2 1/2 cups flour mixture, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
- Gently deflate dough by punching down. Cut into 12 pieces, shaping into a ball. Using a rolling pin, flatten each ball into a 5-inch round.
- Line 2 baking sheets with parchment paper or a silicone baking mat. Place rounds onto the prepared baking sheets. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 minutes.
- Preheat oven to 475 degrees F. Place into oven and bake until puffed, about 5-8 minutes.
- Serve warm.
Did you make this recipe?
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They puffed! I had almost given up trying to make Pita pockets. So many failed attempts. I don’t think I could mess these ones up even if I tried.
Would they still be good if I put half of the pitas in the freezer?
Five-stars for well written, easy-to-follow and accurate measurements.
Have made many a pita recipe, each unique and delicious in its own right. This is one of the easiest insofar as making and baking (many pita recipes call for a baking stone or other preheated device on which to bake the bread, requiring constant attention). This is place and bake on cookie sheet. Done.
The texture may not be considered by some pita connoisseurs as totally authentic, and I am one of them. However, this beats store-bought any day of the week. Flours, as is usual, can be customized to suit nutritional needs as well as tastes.
Thanks for a great rendition of pita which I will use again and again.
Good recipe, just one little correction needed: looks like you accidentally inserted “let sit for 45 minutes, etc” in step 2, the part where you’re supposed to just add a 1/2 cup of the flour mixture to the yeast and water until it gets foamy.
Pita came out great, thanks for the recipe!
Love this recipe, it was a revelation for me. I don’t have a stone for my oven so I threw an espresso cup of water in the base of the oven before shutting the door quickly! Some puffed, some didn’t, but they’re still pretty delicious. Thanks Chungah, I’ll be continuing to try and perfect homemade pittas!
Great improvising! Thanks for sharing!
This recipe is a must try, it is so yummy. The pita is so light and fluffy. Absolute deliciousness
Awesome Emily, so glad it turned out great!
I look forward to trying, as homemade pita is so much better than store bought. Would love to see your perfect English muffin recipe.
Let us know how you like it!
My husband and I always enjoy eating pita bread that’s why when I saw this post, I immediately gave it a try. Fortunately, it turned out a success. My husband said it was really fluffy and delicious. We paired it with our favorite hummus. It was really good! Can’t wait to make them again. Thanks for sharing, Chungah!
Can you freeze the dough?
Yes, absolutely.
Have you tried it with instant yeast? I’m just wondering if it would work. Because that’s all I have.
I have not – sorry!
I’m a little confuse on step 2. You put 1/2 cup flour mixture with the yeast mixture?
Yes. You combine the all purpose flour with the whole wheat flour and then add 1/2 cup from that to the yeast mixture. You’ll add the remaining flour in step 3.
Looks yummy! If you do not have a dough hook do you think this would still turn out okay or is this a must?
I highly recommend using a dough hook!
This bread looks great, but it’s not whole wheat its it, with the 1 1/2 cups all-purpose flour instead of all whole wheat flour?
It’s still whole wheat. 🙂
I agree with Emily. I don’t know what you should call it, but it really rubs me the wrong way when food bloggers call something “whole wheat” when it has equal amounts of non-whole wheat flour. To me, that’s like calling broccoli cheddar soup a healthy dish or a vegetable, just because it contains a vegetable. It feels like marketing to lure clicks. I guess I’d rather see it called “healthier pita bread” or something that acknowledges that its better than regular, but still has less healthy ingredients. I think that also plays into the social responsibility of helping your readers be able to make healthy and informed choices.
Mia- chill.
So unsubscribe already.
Bread made with only whole wheat flour is very dense, doesn’t rise much. I have been baking all kinds of bread for 60 years. Most”whole wheat” recipes call for a mix.
And chillax before you stroke out. It’s only a recipe.
I don’t have an electric mixer. How long should I knead the dough by hand? 3-4 min? Also these surely can be frozen to extend shelf life. Thank you for sharing the recipe!!
I would knead for about 5-10 minutes. And yes, these can be frozen.
I absolutely love pita bread but have never thought of baking my own. Saved your recipe, and will definitely be trying it out soon 🙂
yes the dough hook, I can dig that thing out again, haven’t used it in a while, thank you for this inspiration and for this recipe, I love pita bread, even the chewy store brands, so this will be much better!
How many days do they stay fresh?
About 3 days but as I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Beth!
This pita bread looks perfect! You did an amazing job!
Paige
http://thehappyflammily.com
I have tried so many pita recipes – my husband just tried a batch again on Sunday from yet another recipe. We’ve decided they’re called pita because they are a Pain In The A** to try and make. We never can get them to puff up as promised. Is it a thickness issue or ? Any ideas? We’ve tried baking sheets, baking stones and a baking steel. No love.
Here are some great tips that may be helpful!
http://www.seriouseats.com/2015/08/how-to-make-perfect-homemade-pita-bread.html
Go to American test kitchen. They suggest 500 degrees. Preheat oven with baking stone 1hr b4 baking. Then roll out pita on parchment. Cover with sprayed Saran Wrap for 5-10 minutes. Then slide into hot oven. Watched til puffy. Then flip over for 2-3 minutes!
Hahahaha I love your PITA acronym, well done 🙂