Whole Wheat Pita Bread Recipe

This post may contain selected affiliate links. See the disclosure page.

This Whole Wheat Pita Bread recipe is easy enough for beginner bakers, so don’t let the steps involved intimidate you!

Kids love pita bread sandwiches — often called “Pocket Sandwiches” — because they’re easy to hold and the filling doesn’t fall out when they take a big bite. In fact, this recipe is easy enough that you might want to get them involved in making it!

Homemade Pita Bread

Homemade Whole Wheat Pita Bread

Uses

To make Pita Pocket Sandwiches, slice a pita in half and gently pry it open with the tip of your knife or your fingers. Smear inside of the pocket with your favorite sauce or condiment, then lightly stuff.

We’re fans of homemade mayo, turkey, lettuce, and thick slices of tomato. This roast beef spread is pretty good in a pita pocket, too!

Not a fan of sandwiches? Turn it into crispy, seasoned pita chips to dip in hummus or baba ganoush.

Flavor Ideas

If you’d like flavored pita, add herbs and spices when you’re kneading the dough. Some ideas:

Be the first to know how to clean your home

Ready to love your home again?

Mixing Flours

Although my recipe uses 100% whole wheat, you can certainly use a 50-50 mix of white and wheat flours if you like. I do not know about any other flours or whether gluten-free alternatives work.

If you decide to try a different flour, I’d love if you’d leave a comment about your results. (Please don’t rate the recipe based on your variation, though. That’s not fair!)

Storage

Homemade whole wheat pita bread stays fresh in air-tight containers for 2-4 days. To freeze, wrap individual pita rounds twice in plastic wrap then pop them into a freezer container for up to 3 months.

Whole Wheat Pita Bread Recipe

The recipe may look long but, I promise, the steps are simple! You’re going to love how easy it is to make your own homemade whole wheat pita bread!

Homemade Whole Wheat Pita Bread

100% whole wheat pita bread for pita chips or pocket sandwiches. Only four ingredients required!
Print Recipe
Homemade Whole Wheat Pita Bread
Prep Time:1 hr
Cook Time:5 mins
Total Time:1 hr 5 mins

Equipment

  • Stand Mixer
  • Rolling Pin
  • Knife
  • Baking Sheets
  • Parchment paper
  • Cooling racks

Ingredients

Ingredients

  • 3 cups whole wheat flour (plus more as needed)
  • 1 tablespoon dry yeast
  • cups warm water 120-130F degrees
  • ½ teaspoon sea salt

Instructions

  • In the bowl of stand mixer, combine water and yeast. Allow yeast to grow foamy — about 5 minutes.
  • Using low-speed, stir 2 cups of flour and salt into the watery yeast. While continually mixing or stirring, gradually add more flour until the dough just begins to leave the sides of the bowl. Do not overmix — once it starts leaving the sides of the bowl, you're done.
  • Switch to the kneading hook and knead for until the dough is smooth and elastic. (About 4 minutes.)
  • Turn the dough onto a floured board and gently shape it into a long, thick log. With a sharp knife, cut the log into 10 equal pieces. Lightly roll each piece into a 6-inch circle about ¼ an inch thick.
  • Line a baking sheet with parchment paper. Lightly flour the paper or sprinkle with cornmeal. 
  • Preheat the oven to 500°F / 260°C. Move a rack to the lowest position in the oven.
  • Place the dough circles on the lined baking sheet and cover with a thin towel. Let them rise for 30 minutes. They won't double in size but they do need to rest.
  • Before putting the pita in the oven, carefully flip each one over. Use a spatula so you aren't pinching the edges (which will keep the pita from puffing and forming a pocket).
  • Bake on the bottom oven rack for 5 to 6 minutes. They will puff as they cook. Transfer them immediately to a wire rack to cool.

Nutrition

Serving: 1pita | Calories: 103kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 112mg | Fiber: 3g | Sugar: 1g | Calcium: 10mg | Iron: 1mg
Servings: 12 pita
Calories: 103kcal
Author: Katie Berry

More Recipes to Try:

Similar Posts

Comment Policy

Comments are moderated and may take 72 hours to appear. Not all comments are approved. Comments may be removed in the future if they are no longer relevant.

Leave a Reply
Comments are moderated. Your comment is pending moderator approval.

Your email address will not be published.

Recipe Rating




8 Comments

  1. Mariette's Back to Basics says:

    5 stars
    Dearest Katie,
    THANKS ever so much for this fabulous recipe that suits our diet perfectly! We ONLY go for whole wheat breads.
    And sugars are since 2007 a no-no for me.
    Hugs to you and wishing you both well.
    Mariette

    1. Katie Berry says:

      Hello Mariette!
      I’m happy to share the recipe. It’s so difficult to find 100% whole wheat bread recipes that work, isn’t it, particularly those without sugar? I hope you had a wonderful Easter.
      Best,
      Katie

  2. 4 stars
    Looks yummy! I love pita bread! Thank you for the recipe.

  3. 5 stars
    I just made my first batch of these– first because I will definitely make them again & again! This is the easiest bread I’ve ever tried to make! I’m shocked! Also surprised at how much better these taste than store bought! Thank you so much for this easy-to-read recipe!

    1. Katie Berry says:

      I’m so glad you liked them, Leigh!

  4. Any chance someone knows the Weight Watcher PointsPlus value for each pita? I’m going to try this recipe. Thank you!

  5. Could you adjust the directions slightly for those of us who don’t have fancy mixers (with a kneading hook)? I just have a little hand-held thing I pull out 6 times a year to make birthday cakes, lol! I’m assuming hand-kneading will work, just want to know how much to do. Thanks so much!

    1. Katie Berry says:

      Hi Wendy,
      If you’re kneading by hand, about 10 minutes should do it. You’re looking for a soft dough with some stretch, not a hard wad of the stuff. The kneading process activates the yeast and saturates the gluten while stretching it, so it does take a bit of time. You’re done when the surface of the dough is smooth yet springy — you should be able to press a finger on it and have the dent bounce back rather quickly.