Whole Wheat Pita Bread Recipe
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.
- 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
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
- Prepare mixing bowl: Spray a mixing bowl with olive oil spray and set aside to prevent sticking.
- 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.
- 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.
- Knead dough: Increase the mixer speed to medium-low and knead for 1-2 minutes until the dough becomes smooth and slightly tacky.
- 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.
- 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.
- Roll dough: Roll each disc into a 6-7 inch circle, keeping them smaller for doughier, chewier pita or larger for thinner, airier bread.
- 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.
- 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.
- Keep warm: Remove cooked pita and tuck it into a tea towel to keep warm. Repeat with the remaining dough discs.
- 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
Find it online: https://mixitwitjoe.com/whole-wheat-pita-bread-recipe/
