Whole Wheat Pita Bread

Whole Wheat Pita Bread created by gailanng

This recipe calls for both white and whole wheat flour; you can reduce/increase either type of flour to your liking. Prep time does not include up to 3 hour rising time. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Pita bread dough can also be refrigerated for up to one week in the refrigerator.

Ready In:
36mins
Serves:
Yields:
Units:

ingredients

directions

  • Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
  • Combine white flour, wheat flour, and salt in large bowl.
  • Make a small depression in the middle of flour and pour yeast water in depression.
  • Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
  • You can also do step 1-4 using the knead function in a Kitchen Aid.
  • Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
  • Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
  • Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
  • Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
  • Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
  • Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  • Take spatula and gently push down puff. Immediately place in storage bags.
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RECIPE MADE WITH LOVE BY

@Deantini
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@Deantini
Contributor
"This recipe calls for both white and whole wheat flour; you can reduce/increase either type of flour to your liking. Prep time does not include up to 3 hour rising time. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Pita bread dough can also be refrigerated for up to one week in the refrigerator."

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  1. gailanng
    I was like a little factory, cranking out one pita after another. The recipe makes quite a few. In case of an emergency, the extras may be used as a flotation device. Made for Everyday Is A Holiday.
  2. gailanng
    Whole Wheat Pita Bread Created by gailanng
  3. Nif_H
    I followed the directions to a 'T' and it turned out perfectly! I measured the dough out and ended up with 10 pitas. My kids have eaten 4 of them already! I will make these again for sure. I already have a couple cut up for lunches tomorrow so I may have to make them soon! Made for Went To The Market tag game. Thanks Deantini! :)
  4. Nif_H
    Whole Wheat Pita Bread Created by Nif_H
  5. Galley Wench
    Cut the recipe in half and it worked perfectly. I used KA white whole wheat flour but other than that followed your instructions to a T. Thanks for sharing. Made for Went to Market!
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