Homemade Whole Wheat Pita Bread is a recipe easy enough for beginner bakers. It’s also a fun one to make with the kids. My kids and I spent many Saturdays making a batch of pita so I could use it to make sandwiches for their school lunches throughout the week.
Homemade Whole Wheat Pita Bread Recipe
To make pocket sandwiches, slice the pita in half and gently pry them open with the tip of your knife or your fingers. Carefully 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!
HAVE FUN WITH FLAVORS
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.
Since I always get comments and emails asking if a recipe can be made with this flour or that, I figured I’d explain that this method uses only whole wheat but you can certainly use a 50-50 mix of white and wheat flours if you like. I do not know about any other flours because I love the recipe this way! If you decide to try a different flour, go for it — but don’t get mad at me if the recipe doesn’t work the same. Once you change ingredients, it’s on you.
This homemade whole wheat pita bread recipe stays fresh in air-tight containers for 2-4 days. To freeze, wrap them twice in plastic wrap then pop them into a freezer container for up to 3 months.
The recipe may look long but, I promise, the steps are so simple that you’ll be amazed how easy it is to make your own homemade whole wheat pita bread!
Homemade Whole Wheat Pita Bread
- 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. Add additional flour if the dough is too wet.
Switch to the kneading hook and knead for 4 minutes until the dough is smooth and elastic.
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 rise 30 minutes. They won't double in size but 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 5-6 minutes. They will puff as they cook. Remove immediately from the pan and place on a wire rack to cool.