Whole Wheat Pita Bread

Makes approximately 12–15 pitas

Ingredients

• 570 g whole wheat flour
• 400 ml warm water (approx. 120°F)
• 1 tbsp dry yeast
• 1 tsp honey
• 1/4 tsp salt

Instructions

1. Activate the yeast: In a small bowl, combine 1/2 cup of the warm water with the honey. Stir in the yeast and let it sit for 5–10 minutes until it becomes foamy and "blooms."

2. Mix and knead: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and the remaining warm water. Knead the dough (by hand or with a stand mixer) until it is smooth and elastic.

3. Rest: Cover the dough and let it rise in a warm spot for 30 minutes.

4. Divide and shape: Punch the dough down and divide it into small balls, weighing between 50 g and 75 g depending on your preferred pita size.

5. Rest: Cover the balls with a damp cloth and let them rest for 30 minutes.

6. Roll and final proof: On a lightly floured surface, use a rolling pin to flatten each ball into a circle. Aim for an even thickness to ensure they puff correctly.

• Rest: Let the circles rest one last time for 30 minutes. This relaxes the gluten so they expand easily.

• The "puff" sear: Preheat a cast iron skillet over high heat until it is very hot.

• Pro tip: Use a spray bottle to give the side of the dough hitting the pan first a single light mist of water.
• Place the dough on the skillet. Wait a few seconds, then flip.
• Continue flipping every few seconds. This balanced heating is what creates the steam pocket, causing the pita to puff into its signature shape.

Notes

• Skillet temperature: The pan must be very hot for the pitas to puff properly.
• Thickness matters: Roll evenly - too thin and they won't puff; too thick and they'll be doughy.
• Storage: Store cooled pitas in an airtight bag for up to 2 days, or freeze for up to 1 month.
• Reheating: Warm briefly in a hot skillet or oven to restore softness.