Homemade Whole Wheat Pita Bread

How to Make Whole Wheat Pita Bread

Note: The full instructions are provided in the recipe card below.

Combine all the ingredients in the bowl of an electric mixer fitted with a dough hook. Mix at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 to 5 minutes.

Turn the dough of the whole wheat pita bread onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover it with plastic wrap.

Allow rise until doubled in size, about 1 ½ hours. Place a large baking sheet or pizza stone on the lower oven rack and preheat the oven to 500 degrees F. Punch the dough down, divide it into 16 pieces, and gather each into a ball, keeping all lightly floured and covered while you work. Allow the dough balls to rest, covered, for 15 minutes to be easier to roll out.

Using a rolling pin, roll each dough ball into a circle about 8 inches in diameter and ¼ inch thick. Ensure the circle is smooth, with no creases or seams in the dough, preventing the pitas from puffing up properly.

Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 4 to 5 minutes, or until the bread puffs up like a balloon and is pale golden.

*(Watch closely; they bake fast). Remove the bread from the oven and place it on a rack to cool for 5 minutes; it will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep the Whole Wheat Pita Bread soft. Enjoy!

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📖 Recipe

Easy Whole Wheat Pita Bread

BY Camila Benitez

Looking for a healthy and delicious bread option? Look no further than this recipe for Whole Wheat Pita Bread. Made with wholesome white whole wheat flour and sweetened with a touch of honey and light brown sugar, this bread is the perfect addition to any meal. The pita bread is easy to make and comes out soft, fluffy, and slightly chewy - perfect for filling with your favorite sandwich ingredients or serving alongside your favorite dips.

With just a handful of ingredients, you can whip up a batch of these homemade pitas that are sure to impress.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 16

Tools

• Liquid measuring cup
• Measuring Cup
• electric mixer
• Baking  Sheet

Ingredients

  

1x2x3x

• ▢ 841 g (6 - ½ cups) white whole wheat flour, spooned, leveled & sifted
• ▢ 1 teaspoon kosher salt
• ▢ 1 Tablespoon light brown sugar
• ▢ 1 Tablespoon honey
• ▢ 4 teaspoons instant yeast
• ▢ 2- ½ cups warm water
• ▢ 4 tablespoons olive oil

Get ingredients with

Instructions

 

• Combine all the ingredients in the bowl of an electric mixer fitted with a dough hook. Mix at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 to 5 minutes.
• Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow rise until doubled in size, about 1 ½ hours.
• Place a large baking sheet or a large pizza stone on the lower oven rack, and preheat the oven to 500 degrees F.
• Punch the dough down, divide it into 16 pieces, and gather each piece into a ball, keeping all of them lightly floured and covered while you work. Allow the dough balls to rest, covered, for 15 minutes to be easier to roll out.
• Using a rolling pin, roll each dough ball into a circle about 8-inches in diameter and ¼ inch thick. Ensure the circle is smooth, with no creases or seams in the dough, preventing the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up.
• Put 2 pita rounds at a time on the hot pizza stone and bake for 4 to 5 minutes, or until the bread puffs up like a balloon and is pale golden. *(Watch closely; they bake fast).
• Remove the bread from the oven and place it on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep the Whole Wheat Pita Bread soft
• Enjoy

Notes

How to Store & Re-Heat

To store: The pita bread at room temperature for up to 3 days; place the cooled pita bread in a paper bag or wrap it in a clean kitchen towel. Ensure the bread is completely cool before storing it to prevent moisture buildup. This method is convenient if you plan to use the bread within a few days and don't want to freeze it.

To reheat: The bread, wrap it in foil and heat it in a 350°F (177°C) oven for 5-10 minutes until warmed. You can also reheat the bread in a toaster oven or on a dry skillet on medium heat for 1-2 minutes per side until warm and slightly crispy. Remember not to overheat the bread, as it can become inflexible and dry.

Make-Ahead

Whole Wheat Pita Bread is a great make-ahead recipe that you can prepare in advance and store until you're ready to use it. For example, you can make the dough, shape it into balls, and refrigerate it for up to 24 hours. Then, when you're ready to bake the bread, remove the dough from the fridge and let it come to room temperature for 30 minutes before rolling it out and baking it. This method allows you to have fresh, homemade pita bread without doing all the work at once.

Alternatively, you can also bake the pita bread in advance and store it later. Once the bread has cooled completely, please place it in an airtight container or zip-top bag and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Then, when you're ready to use the bread, reheat it using one of the methods mentioned earlier. Pre-baked pita bread is a great way to save time when preparing meals, as you can fill the bread with your desired fillings and enjoy!

How to Freeze

To freeze Whole Wheat Pita Bread, wait until it has completely cooled to room temperature. Then, place the pita bread in a freezer-safe bag, remove as much air as possible, and seal tightly. Label the bag with the date so you know how long it has been frozen. For best results, freeze the bread as soon as possible after baking it. This will ensure it is as fresh as possible when you thaw it.

To thaw the pita bread, remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator. Once thawed, you can reheat the bread using one of the methods mentioned earlier. It's important to note that freezing and thawing the bread may cause it to become slightly drier and less fluffy than when it was freshly baked. However, if you store it properly and reheat it carefully, it should still be delicious and satisfying.

Nutrition Facts

Easy Whole Wheat Pita Bread

Amount per Serving

Calories

223

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

3

g

Sodium

 

149

mg

6

%

Potassium

 

88

mg

3

%

Carbohydrates

 

40

g

13

%

Fiber

 

6

g

25

%

Sugar

 

2

g

2

%

Protein

 

8

g

16

%

Vitamin C

 

0.02

mg

0

%

Calcium

 

38

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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