---
title: "Whole Wheat Pita Bread"
date: 2026-03-15
tags: ['vegetarian', 'vegan']
prep_time: "2 hours"
cook_time: "30 min"
servings: 12
---

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

3. **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.
   - **Rest**: Cover the balls with a damp cloth and let them rest for 30 minutes.

4. **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.

    ![Rolling out pita dough](pita-2.jpg)

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

5. **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.

![Puffed whole wheat pita bread](pita-1.jpg)