Why You’ll Love Whole Wheat Pita Bread Recipe

Made entirely with whole wheat flour (no refined white flour required), yet still yields a light, soft texture and the hallmark “pita pocket”.
Versatile preparation: you can bake it in the oven or cook it on the stovetop depending on your kitchen setup.
A blank canvas for delicious fillings—stuff it, use it as a wrap, or slice it into wedges and turn it into chips.
Great for meal-prep: you can make a batch, store/preserve, and use as needed later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon instant yeast (or 1½ teaspoons dry active yeast)
1 pinch sugar
1 to 1¼ cups water (adjust as required)
3 cups (≈ 360 grams) whole wheat flour
2 tablespoons extra virgin olive oil
1 teaspoon salt

Directions

Prepare the dough
Combine the yeast and sugar in a bowl (or stand mixer bowl). Pour in the 1 to 1¼ cups water and mix. Add the whole wheat flour, olive oil and salt. Mix together, then knead until you have a smooth, supple dough. If it remains sticky, add a few tablespoons of flour.

Cover the dough (brush the surface with a little water or olive oil, then cover loosely with a kitchen towel) and let it rest for 45 minutes to 1 hour, or until it has doubled in size.

Shape the dough
Deflate the dough gently and knead lightly. Shape it into a log and cut into equal portions (balls). Keep the dough balls covered for 10 minutes to prevent drying. Meanwhile, pre-heat your baking tray in the oven at 230 °C (446 °F) for about 20 minutes.

On a lightly floured surface, roll each dough ball into a round disc about 5–6 inches across (or slightly oval if you like). Make sure the thickness is even, as uneven discs may not puff properly. Let them rest for another 10 minutes, covered loosely.

Bake in the oven (preferred method)
Remove the hot tray from the oven (use oven mitts), sprinkle a little flour, and place the rolled discs on the tray. Return to the oven and bake at 230 °C for about 7–10 minutes (depending on your oven) until they puff up and are a pale golden colour. Once done, remove and cool on a wire rack.

Stovetop method (alternative)
Heat a heavy-bottom skillet or cast-iron pan on medium-high. Sprinkle some flour and test the heat. Place a rolled disc on the hot pan, cover with a lid for 1–2 minutes until it puffs. Flip and cook another 1–2 minutes until brown spots appear. Repeat with the remaining discs. Stack and keep the cooked pitas covered in a kitchen towel.

Serving
Slice each pita in half horizontally to open the pocket. Fill as desired (for example with hummus and salad, falafel, sautéed veggies, or your favourite spread and pickles) and enjoy warm.

Servings and timing

Makes about 10 pita breads
Preparation time: ~1 hour (including first rise)
Cooking time: 30 minutes (rolling/shaping plus baking or skillet cooking)
Total time: ~2 hours (including resting time)

Variations

Use all-purpose flour instead of whole wheat for a lighter texture (adjust water accordingly).
Replace part of the whole wheat with other flours such as spelt or rye for different flavour and texture (you may need to adjust water and kneading time).
Use milk or a mixture of water and milk instead of plain water to make the bread a bit richer and softer.
Add herbs or garlic powder into the dough for flavour-infused pita.
After baking/roasting, brush lightly with olive oil and sprinkle za’atar or sesame seeds for a Middle Eastern twist.
Cut into wedges and toast to make pita chips for dips.

Storage/Reheating

Store cooked pita breads in a zip-lock bag or an airtight steel box. They can be refrigerated or frozen for longer term storage.
To reheat: place on a hot skillet or pan for about 10–12 seconds on each side (medium heat) until just warmed. These fresh breads are best enjoyed warm.

FAQs

1. Why did my pita bread not puff or form a pocket?

If the dough doesn’t have enough water, is not kneaded well, or the rolled discs are not of even thickness, the pita may not puff or form a full pocket. Also, insufficient oven temperature or poor pre-heating can prevent proper puffing.

2. Can I use all-purpose flour instead of whole wheat flour?

Yes, you can. With all-purpose flour you may need to reduce water slightly (around 1 cup instead of 1¼ cups) and adjust kneading and rolling accordingly.

3. Can I add milk instead of water in the dough?

Yes — you can use milk or a combination of water and milk. This generally makes the pita softer and gives a slightly richer taste. Adjust water/milk quantity based on flour type and quality.

4. What if I have only dry active yeast (not instant yeast)?

You can use dry active yeast, but you’ll need to proof (activate) it in lukewarm water with sugar before adding to the dough. If you use instant yeast, you can mix it directly with flour.

5. Can I skip yeast or use baking soda instead?

Yeast is essential for creating the leavening and puff-up necessary for the pocket. Baking soda may not reliably produce the same effect for pita bread. You’d need to experiment and results may differ.

6. How should I roll the dough discs to ensure puffing?

Roll each ball into an even disc roughly 5–6 inches across, making sure thickness is uniform all around. Uneven discs lead to partial puffing or no pocket.

7. My oven doesn’t feel like it reaches the set temperature — how can I adjust?

Ensure you pre-heat thoroughly (e.g., about 15–20 minutes) and consider using an oven thermometer to verify. If your oven runs cooler, you may need longer baking time or slightly higher temperature until the discs puff and become pale golden.

8. How long can I store the pita breads (or dough) in the freezer?

Cooked pita breads: You can freeze them in a zip-lock bag or box for up to 1–2 months. Dough: You can freeze the prepared dough too, for a couple of months, then thaw, shape and bake.

9. Why is the crust sometimes stiff or hard after baking?

If the dough didn’t leaven fully, or if it was baked too long or at too high heat, the crust may become hard. Uneven heating or a fan/convection oven effect can also cause over-browning or stiffness.

10. Can I scale this recipe up or down easily?

Yes — you can halve or double the recipe as per your requirement. The method remains the same, just adjust quantities accordingly.

Conclusion

This whole wheat pita bread recipe offers a wholesome, homemade alternative to store-bought pitas — with the satisfaction of making them yourself and the flexibility to customise and fill them as you like. With just a handful of ingredients and either an oven or a skillet, you can enjoy warm, pocketed flatbreads ready for stuffing. Follow the directions carefully for kneading, rolling and baking (or stovetop cooking), and you’ll end up with soft, light pitas every time.

Whole Wheat Pita Bread

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Soft, fluffy, and healthy whole wheat pita bread made from scratch. This homemade pita bread is perfect for stuffing with falafel, veggies, or your favorite dips and spreads. It’s made using 100% whole wheat flour and can be cooked on a skillet or baked.

Author: Emily
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 6 pita breads
Category: Bread
Method: Stovetop/Oven
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

2 cups whole wheat flour (atta)
½ tablespoon active dry yeast or 1 teaspoon instant yeast
½ tablespoon sugar
¾ to 1 cup warm water (as required)
1 tablespoon olive oil or any neutral oil
½ teaspoon salt

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Instructions

In a bowl, dissolve sugar and yeast in ½ cup of warm water. Let it sit for 10 minutes or until frothy.
Add whole wheat flour, salt, olive oil, and the frothy yeast mixture in a mixing bowl.
Gradually add more water and knead to form a soft, smooth dough.
Cover the dough and let it rise in a warm place for about 1.5 to 2 hours or until doubled in size.
Once risen, punch the dough and divide it into equal portions. Roll each portion into a ball.
On a lightly floured surface, roll each dough ball into a 5 to 6 inch circle with medium thickness.
Heat a skillet or tava. Place one rolled dough circle on it and cook until bubbles appear. Flip and cook the other side until it puffs up.
Alternatively, preheat oven to 230°C (450°F) and bake the pitas on a hot baking tray for 5–7 minutes until puffed and lightly browned.
Cover the cooked pita breads with a kitchen towel to keep them soft. Serve warm or store in an airtight container.

Notes

If using instant yeast, mix it directly with flour without proofing.
Add water gradually to get a soft dough; too much water can make the dough sticky.
Ensure your skillet or oven is hot for proper puffing.
Pita bread can be frozen and reheated when needed.

Nutrition

Serving Size: 1 pita bread
Calories: 140
Sugar: 1g
Sodium: 97mg
Fat: 3g
Saturated Fat: 0.4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg