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Homemade whole wheat pita bread is so soft and fluffy, you'll flip. It’s perfect for making pockets or sandwiches or dipping in hummus. Plus, whole wheat flour makes the bread especially healthy.
Once you try this easy homemade pita bread recipe, you'll never get the store-bought kind again!
this recipe
Why Make Your Own Whole Wheat Pita Bread at Home?
There is just nothing like homemade pita bread. Store-bought kind just can’t hold a candle to it! The ones we buy from the grocery store have typically been sitting on a shelf for a few days. This makes it stale and just not comparable to freshly made pitas.
Making pita bread at home is so straightforward that it has got to be one of the easiest bread you can ever make!
Homemade pitas are warm, fragrant, soft, fluffy, and puff up beautifully (especially this recipe I’m sharing with you!).
With five simple ingredients (plus water), it’s just a no-brainer to give it a shot at least once. And then trust me, when you make it once at home, you’ll never want to buy it from a store again!
Are There Different Types of Pita Breads?
One thing that confuses a lot of people is the different types of pita bread out there. Some are chewy and thick, others are soft and thin, and you can also find a small, thick, and very fluffy Pita Bread too.
It all depends on the flour used and the country that Pita Bread originated from. If you are in Egypt chances are the Pita Bread is chewy and thick, in Lebanon you’ll find large very thin, and soft Pita Bread.
The thick and chewy pita bread is mostly used in another dish called Arayes (aka Hawawshi), where the bread is stuffed with minced meat and grilled or baked in the oven.
Today we’ll be making soft and thin pita bread with a pocket inside. I’m sure after today it’s going to become your go-to pita bread recipe!
What Goes Well with Pita Bread?
Unlike naan bread, pita bread is known for its characteristic pita pockets! You can stuff all kinds of things in it to make a wholesome meal. Have it with your dip or hummus, stuff it with tzatziki sauce, tomatoes, and some grilled chicken for power-packed wraps that are full of flavor, or stuff them with some delicious falafels!
You can never go wrong with pita bread. I also like cutting them into small triangles and baking them up to make some pita chips!
Do I need a stand mixer to make whole wheat pita bread?
No, you actually don’t need a stand mixer! Or a hand mixer either. I prefer to knead my pita bread dough by hand, and I’ve always gotten the best results this way!
See, I told you it’s one of the easiest bread you’ll ever make!
Mixing the flour with water by hand and then kneading it, this process is not only therapeutic and relaxing to me, but it also makes me proud of creating a delicious homemade bread from scratch for my family to enjoy.
Does Pita Bread Reheat well?
Pita bread is definitely best when served fresh and warm, but these pita bread reheat beautifully! To heat them, all you have to do is place them in the microwave for 10 seconds and they will taste and look fresh.
What You Need to Make Homemade Pita Bread
You need really simple ingredients to make my homemade pita bread recipe at home! All you need is 5 simple ingredients (plus plain ol’ water!) and you’re good. Let’s look at what these are:
Whole wheat flour: In this recipe, instead of all-purpose flour I’ve used Indian Atta, the flour used to makeIndian Roti. The bread came out soft and light. You can use any whole wheat flour for this recipe. Whole wheat flour helps make the pita bread healthy and delicious.
Yeast: This is the leavening agent we’ll be using to make our pita bread.
Sugar: Sugar helps to activate the yeast in the recipe, don’t worry you won’t be adding any sweetness to them by using it.
Salt: This is what will add that subtle savory flavor to the bread.
Olive Oil: It’ll help add richness to the recipe.
Water: Water is to bring all the ingredients together to make the perfect dough.
How to Make Whole Wheat Pita Bread
- Activate yeast: Start by dissolving yeast and sugar in ¼ cup warm water, cover, and set it aside for 10 minutes.
- Combine ingredients: In a large mixing bowl, mix flour with salt and olive oil, add the yeast mixture to it, and stir it all well.
- Knead the dough: Gradually add the remaining water and knead for 10 -15 minutes. The dough should be smooth and elastic.
- Proof the dough: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel for one hour and a half or until it doubles in size. Preferably leave it in a warm place to help with the proofing process.
- Divide the dough: Make six balls out of the dough, and so this recipe will make six delicious pita bread.
- Roll out the dough: Dust the working surface with flour. Roll out each ball with a rolling pin into six-inch circles. Every time you roll a ball, sprinkle flour on top of it and cover it with a paper towel. Sprinkle flour on that paper towel and place a new rolled ball on top of it, go on doing so until you have all rolled balls on top of each other with the kitchen paper separating each. Cover with a cloth and let it rest for 15 - 20 minutes.
- Cook the pitas: Place your non-stick flat pan on medium heat. Place the rolled ball on the pan. Flip the bread in about 9 seconds. Cook the bottom side until you see light brown patches, flip the bread again and now increase the heat to high. Gently press the edges using a spatula, this will help the bread to puff up.
- Ready to serve: When the bread is completely puffed, your pita bread is ready. Cover the bread to keep it soft.
Storage and freezer instructions
You might not be able to stop yourself from having all the pita bread with your family after making them fresh! But in the rare case that you have some spare and want to store them, it’s your lucky day because pita bread will store well for 3 days in an air-tight bag or container in the fridge. Just place them in the microwave for 10 seconds before serving.
You can also freeze them for up to 3 months. Let them thaw and then warm them in the oven or over an open flame.
More Homemade Bread Recipes
Arayes: If you love pita bread, you’ll love Arayes. It is pita bread stuffed with seasoned ground lamb meat,baked, and then grilled for an extra crispy texture. Ready to eat within 30 minutes!It is on every Middle Eastern restaurant menu and isgreat party food.
Copycat Olive Garden Breadsticks: Craving Italian food but need something quick and easy? Make your own copycat Olive Garden Breadsticks with this simple recipe.
Homemade Easy Focaccia Bread: Who doesn’t love focaccia? This recipe will make you the best tasting focaccia you’ve ever had, with simple ingredients that are probably already in your pantry this very minute!
📖 Recipe
Whole Wheat Pita Bread On Stove Top
If you’re looking for a simple and quick pita bread recipe to make at home, this one is for you. It’s a healthy whole wheat version that's easier than you think
4.50 from 2 votes
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Course: Bread,
Cuisine: Arabian
Keyword: Whole Wheat pita bread
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Dough resting time: 45 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 6 people
Calories: 207kcal
Author: Muna
Ingredients
- 2 cup whole wheat flour You can use Indian Atta for softer texture
- 2 teaspoon dry yeast or active yeast
- 1 teaspoon sugar
- ½ + ¼ teaspoon salt
- 2 tablespoon olive oil
- ¾ cup warm water
Instructions
Dissolve yeast and sugar in ¼ cup warm water, cover and keep aside for 10 minutes.
Mix flour with salt and olive oil, add the yeast and water mixture mix well. Gradually add the remaining water and knead for 10 -15 minutes. The dough should be smooth and elastic.
Cover the dough for 45 minutes to one hour or until it doubles in size. How fast the dough proof depends on the temperature of your kitchen.
Make six balls out of the dough.
Dust working surface with flour. Roll out each ball with a rolling pin into 6-inch circles.
Every time you roll a ball, sprinkle flour on top of it and cover with paper towel.
Sprinkle flour on that paper towel and place a new rolled ball on top of it, go on doing so until you have all rolled balls on top of each other with the kitchen paper separating each. Cover with a cloth and let it rest for 15 – 20 minutes.
Place your non-stick flat pan on medium heat. Place the rolled ball on the pan. Flip the bread in about 9 seconds.
Cook the bottom side until you see light brown patches, flip the bread again and now increase the heat to high.
Gently press the edges using a spatula, this will help the bread to puff up.
When the bread is completely puffed, your pita bread is ready.
Cover the bread to keep it soft.
Notes
You can use Atta instead of regular whole wheat to make this recipe.
Instead of water you can also use a mix of water and milk for a softer pita bread.
Make sure that yeast you are using didn't expire, sometimes the yeast go bad if not stored properly.
After proofing the dough, you can place it in an airtight container and store it in the fridge for 5 days. Take from the dough as many balls you want to use and leave the rest of dough in the fridge.
This post was originally published in 2016.
Nutrition
Serving: 1 Pita | Calories: 207kcal | Carbohydrates: 34g | Protein: 4.2g | Fat: 3g | Fiber: 2g | Sugar: 1g
Did You Make This Recipe?Please let me know how you liked it! Tage me @MunatyCooking
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