Whole Wheat Pita Bread
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Prep: 2 hours
Cook: 30 min
Servings: 12
Date: 2026-03-15

Tags: vegetarian, vegan

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

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."

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.

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.

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.

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Source: https://food.alaeddin.net/whole-wheat-pita-bread