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?
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:
- Chopped, fresh rosemary
- Garlic powder and Italian seasonings
- Onion powder and basil
- Two teaspoons of homemade ranch seasoning mix.
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.
- 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.)
- 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.