Whole Wheat Pita Bread Recipe

Introduction

Whole wheat pita bread is a deliciously soft and chewy flatbread that’s perfect for sandwiches, dips, or as a side. Made with a mix of whole wheat and all-purpose flour, this recipe delivers a wholesome, flavorful pita that puffs up beautifully on the stove. It’s easier than you might think and perfect for home bakers looking to try their hand at fresh, homemade bread.

Ingredients

• 1 tablespoon instant yeast or active dry yeast
• 1 cup warm water
• 1 ½ cups all-purpose flour
• 1 ½ cups whole wheat flour
• 3 tablespoons olive oil
• 2 teaspoons sea salt or kosher salt
• 1 teaspoon honey

Instructions

1. Step 1: Lightly spray a mixing bowl with olive oil and set it aside.
2. Step 2: Combine the yeast and warm water in the bowl of a stand mixer. If using active dry yeast, whisk together and let sit for 10 minutes until the yeast blooms. If using instant yeast, you can proceed immediately to the next step.
3. Step 3: Add the all-purpose flour, whole wheat flour, olive oil, salt, and honey to the bowl. Attach the dough hook and mix on low speed until the dough starts to come together, about 30 to 60 seconds.
4. Step 4: Increase the mixer speed to medium-low and knead the dough for 1 to 2 minutes until it becomes smooth and slightly tacky.
5. Step 5: Transfer the dough to the oiled mixing bowl, cover with a tea towel, and let it rise until doubled in size, about 2 to 3 hours.
6. Step 6: Turn the dough onto a floured surface and shape it into a disc. Divide the dough into 8 equal pieces. Flatten each piece into a disc, dust both sides with flour, and roll them out into 6 to 7-inch circles. Smaller discs yield thicker, chewier pitas; larger discs make thinner, airier pitas.
7. Step 7: Heat a skillet over medium-high heat until hot—test by sprinkling a few drops of water; they should skid across the surface.
8. Step 8: Place one dough disc into the skillet and cook until large bubbles form on the surface, about 2 minutes. Flip and cook the other side for about 1 minute.
9. Step 9: Remove the cooked pita and keep it warm by tucking it into a tea towel. Repeat with the remaining dough discs.

Tips & Variations

• Allow the dough to fully double in size before shaping to ensure a light and airy pita, especially since whole wheat flour requires extra rising time.
• Don’t overcook the pita; stop once large bubbles appear and flip immediately, cooking the other side briefly to keep the bread soft and pliable.
• Keeping the warm pita covered with a tea towel helps them stay soft and makes it easier to open the pocket for stuffing.
• For a nuttier flavor, try adding a tablespoon of toasted sesame seeds to the dough or sprinkle them on top before cooking.

Storage

Store whole wheat pita bread in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the pitas in a sealed bag for up to 2 months. Reheat by warming in a skillet or wrapped in foil in a preheated oven until soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only whole wheat flour for this pita bread?

Yes, but using 100% whole wheat flour can make the pita denser and chewier. Combining whole wheat with all-purpose flour creates a lighter texture and better puff.

Why isn’t my pita puffing up when cooking?

Make sure your skillet is hot enough before cooking, and roll the dough discs to an even thickness. Also, avoid pressing down on the pita while cooking. Proper rising of the dough before cooking is essential for puffing.

Whole Wheat Pita Bread Recipe

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4.4 from 147 reviews

This Whole Wheat Pita Bread recipe offers a wholesome and delicious homemade flatbread made from a blend of whole wheat and all-purpose flour. The dough is lovingly kneaded, allowed to rise until doubled, and then cooked on a hot skillet to create warm, soft, and slightly chewy pita pockets—perfect for sandwiches, dips, or alongside Mediterranean dishes.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 pita breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 tablespoon instant yeast or active dry yeast
• 1 cup warm water

Dough

• 1 ½ cups all-purpose flour
• 1 ½ cups whole wheat flour
• 3 tablespoons olive oil
• 2 teaspoons sea or kosher salt
• 1 teaspoon honey

Instructions

1. Prepare mixing bowl: Spray a mixing bowl with olive oil spray and set aside to prevent sticking.
2. Activate yeast: Combine the yeast and warm water in the bowl of a stand mixer. For active dry yeast, whisk together and let it bloom for 10 minutes until bubbly; for instant yeast, proceed immediately.
3. Mix dough: Add the all-purpose flour, whole wheat flour, olive oil, salt, and honey to the bowl. Attach the dough hook to the mixer and mix on low speed for 30-60 seconds until the dough starts to come together.
4. Knead dough: Increase the mixer speed to medium-low and knead for 1-2 minutes until the dough becomes smooth and slightly tacky.
5. First rise: Turn the dough out into the oiled mixing bowl, cover with a tea towel, and let it rest at room temperature for 2-3 hours until it doubles in size.
6. Shape dough: Turn the risen dough onto a floured surface and shape it into a disc. Divide it into 8 equal portions. Form each portion into a disc and dust both sides with flour.
7. Roll dough: Roll each disc into a 6-7 inch circle, keeping them smaller for doughier, chewier pita or larger for thinner, airier bread.
8. Heat skillet: Preheat a cast iron or heavy skillet over medium-high heat. The skillet is ready when droplets of water skid across the surface.
9. Cook pita: Place one rolled dough disc into the hot skillet and cook until large bubbles form on the surface, about 2 minutes. Flip and cook the other side for 1 minute.
10. Keep warm: Remove cooked pita and tuck it into a tea towel to keep warm. Repeat with the remaining dough discs.
11. Storage: Store pita in a sealed container at room temperature for up to 5 days or freeze for up to 2 months.

Notes

• Whole wheat flour requires a longer rising time, approximately 2 hours. Ensure the dough has doubled in size before shaping.
• Avoid overcooking; cook pita until large bubbles form, then flip and cook for just 30 seconds more.
• Keep cooked pitas wrapped in a warm towel to keep soft and allow easy opening of the pocket.

Keywords: whole wheat pita bread, homemade pita, flatbread, Mediterranean bread, pita pocket, skillet bread, whole wheat bread