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
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!
If you’d like flavored pita, add herbs and spices when you’re kneading the dough. Some ideas:
- Chopped, fresh rosemary
- Garlic powder and Italian seasonings
- Onion powder and basil
- Or the powder from this homemade ranch dressing mix.
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!)
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
- Stand Mixer
- Rolling Pin
- Baking Sheets
- Parchment paper
- Cooling racks
- 3 cups whole wheat flour - (plus more as needed)
- 1 tablespoon dry yeast
- 1¼ cups warm water - 120-130F degrees
- ½ teaspoon sea salt
- 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.
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