Homemade Whole Wheat Pita BreadPin

Whole Wheat Pita Bread Recipe

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This Whole Wheat Pita Bread recipe is easy enough for beginner bakers, so don’t let the steps involved intimidate you. If you can measure, mix, and roll you can make this then enjoy pita pocket sandwiches all week.

I once stunned my mother-in-law by getting up to make a batch while we were watching TV. By the time the show was over, it was ready to come out of the oven. It’s that easy to make. And did I mention it’s the basis for my favorite homemade pita chips?

Serving Ideas

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 add your fillings.

  • 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!
  • Or turn it into crispy, seasoned pita chips!

Making Flavored Pita Bread

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

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.

Homemade Whole Wheat Pita Bread

Homemade Whole Wheat Pita Bread

This simple bread makes delicious pocket sandwiches and takes only four ingredients to make.
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 12 pita
Calories: 103kcal
Author: Katie Berry
Course: Bread
Cuisine: Mediterranean
Keyword: baking, bread, freezes well

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.)
  • Mix in 2 cups of flour and salt on low speed. Continue adding the rest a little at a time until the dough just begins to leave the sides of the bowl. Do not over-mix.
  • Switch to the kneading hook and knead until the dough is smooth and elastic. (About 4 minutes.)
  • Turn the dough onto a floured board and shape it into a long, thick log. 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 and lightly dust it with flour.
  • Preheat the oven to 500°F / 260°C. Move a rack to the lowest position in the oven.
  • Place the dough circles on the baking sheet and cover them with a thin towel. Let them rest for 30 minutes.
  • Before putting the pita in the oven, carefully flip each one over.
  • Bake on the bottom oven rack for 5 to 6 minutes then transfer immediately to a wire rack to cool.

Nutrition

Serving: 1pita | Calories: 103kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 99mg | Potassium: 112mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg
Did you try this?Let me know how it was!

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5 Comments

  1. 5 stars
    Any chance someone knows the Weight Watcher PointsPlus value for each pita? I’m going to try this recipe. Thank you!

  2. 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!

  3. 4 stars
    Looks yummy! I love pita bread! Thank you for the recipe.

  4. 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

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