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Homemade Pita Bread
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5 from 9 votes

Homemade Pita Bread

Whole Wheat Pita Bread
Prep Time2 hrs 45 mins
Cook Time15 mins
Total Time3 hrs
Course: Bread
Cuisine: American, Mediterranean
Servings: 12 pitas
Calories: 249kcal
Author: Kathy



  • 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 -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. 


  • Can use all purpose flour instead of white wheat flour. 
  • 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 ¼ teaspoons of yeast equals one packet of yeast.
  • Recipe adapted from Fine Cooking


Serving: 1g | Calories: 249kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 82mg | Fiber: 4g | Sugar: 2g | Calcium: 21mg | Iron: 2mg