Homemade Pita Bread is perfect for filling or wrapping.
These homemade pitas were really fun to make! I love making bread of almost any kind. There’s just something about working with the dough, watching it rise and then there’s that amazing smell while it’s baking! What’s not to love?
This pita recipe is made with whole wheat and regular white flour. When I use whole wheat flour, I usually use a white whole wheat flour.
It’s milled from a white spring wheat rather than the traditional red spring wheat. It has a lighter flavor. You can use either type of whole wheat flour.
You do need a bit of counter space when making these pitas. The space is for all the rolled out pitas. Once you roll them out, they need a place to rise. Plan for 12, six inch rounds all on the counter.
These pitas poof up when they bake, creating a pocket. I have to be totally honest, not all my pitas created a pocket. I actually had four that decided to stay flat! They were still great to eat. There just wasn’t a pocket inside.
I adapted this recipe from Fine Cooking. In the article, the author also states not all the pitas create a pocket. That made me feel a bit better!
How to Make Certain Your Pitas Form a Pocket
- Allow the rounds enough time to rest.
- Handle the rounds as gently as possible when moving to a baking sheet.
- Don’t overcrowd the baking sheet.
Once the pitas have cooled, slice in half and fill with your favorite lunch fixings!
Whole Wheat pita bread
- 2 Cups Warm Water
- 2 1/4 teaspoons Yeast
- 1 Tablespoon Honey
- 1/4 Cup Olive Oil
- 1 teaspoon salt
- 3 Cups All-Purpose Flour
- 2 1/2 Cups White Whole Wheat Flour
In a large mixing bowl for a stand mixer, add water, yeast and honey. Let sit until bubbly.
Add olive oil, salt and 2 cups of flour. Mix on low speed.
Continue adding flour one cup at a time until all flour is incorporated.
Knead in stand mixer for 5 minutes or by hand for 10 minutes.
Shape dough into a round and place in a bowl greased with olive oil. Rotate the dough so all sides get coated with the oil. Cover bowl with plastic wrap or a clean dish towel. Let set for 1 hour or until dough has doubled in size.
Gently deflate the dough. Place dough on a lightly floured surface. Divide dough into fourths. Divide each fourth into three equal parts. You want 12 equally divided pieces of dough.
Shape each piece into a smooth ball. Place one piece of dough on the counter. Cup your hand over the dough. Rotate the dough in a circular motion with your hand until it becomes a smooth ball. Set aside and cover with a clean towel. Repeat with remaining pieces.
Roll out each piece of dough on a lightly floured surface to approximately 6 inches. Place each round on a lightly floured surface. Cover with a clean towel. Repeat with remaining dough.
Let dough rest for one hour. The dough will not rise very much during this time.
Preheat oven to 500 degrees Fahrenheit. Place a baking sheet on the bottom rack of the oven. This sheet will not be used for baking but helps create a barrier for the bottom of the bread so it doesn't become too brown.
Place four rounds of dough onto an ungreased baking sheet. Do not overlap dough. Bake for 5-6 minutes until lightly browned. Remove pitas to a baking rack and repeat with remaining dough.
Not all pitas will create a pocket. Handle rolled out rounds carefully when moving to baking sheet.
Regular whole wheat flour can be used in place of the white whole wheat flour.
2 1/4 teaspoons of yeast equals one packet of yeast.
Recipe adapted from Fine Cooking.
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