Whole Wheat Pita Bread

  • 4 cups whole wheat flour (freshly milled)
  • 1 Tbs yeast
  • 1 1/4 cup warm water (120-130F degrees)
  • 1/2 tsp salt
  1. Sift together 2 cups of flour and the yeast.
  2. Add water and salt and mix well.
  3. Gradually add the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (you might not use all the flour the recipe calls for).
  4. Knead the dough for 4 or 5 minutes, or until dough is smooth and elastic. Be careful not to over-knead the dough. (I use a Bosch mixer, so the kneading time will be longer if done by hand.)
  5. Form into 10 balls.
  6. On a floured surface, roll each ball into a 5-6″ circle, about 1/4″ thick (be sure to sprinkle a little flour on both sides to prevent sticking).
  7. Allow to rise for 25 minutes, or until slightly raised.
  8. While the pitas are rising, preheat the oven to 500 degrees.
  9. Bake on the bottom rack of the oven (the instant heat will help them puff up) for 4-5 minutes, or until puffed in the center and golden on the edges. They can be baked on a non-stick baking sheet, but I prefer to bake mine on wire racks (such as ones used for cooling) . Just before baking, be sure to flip each pita over to its other side (that is what makes them puff up).  Be careful not to puncture or pinch the pitas when lifting them.
  10. When the pitas come out of the oven they will be hard, but they will soften as they cool.
  11. Wrap them, while they are still warm, in a damp towel until cooled.
  12. Cut the pitas in half crosswise and stuff with your favorite fillings.


Make sure that the water is 120-130F degrees. I heat the water on the stove in a saucepan and check the temperature with a candy thermometer. (Make sure that you don’t let the thermometer touch the bottom of the pan, since that will cause it to miss-read the temperature.)

When working with the dough, be sure to sprinkle the work surface with flour and to grease your hands with oil.

Always flip the pitas over before baking them, and be extra cautious not to pinch or puncture them.

From Food.com

Print this Recipe

Leave a Comment