Homemade Whole Wheat Pita Bread

Before you try to make this Whole Wheat Pita Bread recipe, here is what you need to know:  Pita Bread is EASY to make!

That’s it.  That’s all you need to know.

Know why I’m telling you that?  Because as I was researching different recipes and trying to figure out the best way to make pita bread – every recipe seemed sooo difficult.  I felt like ducking out on my Funky Fresh Challenge committment this week because, really?  Did I have time and energy to make such a complicated recipe?  And did I really want to share a complicated recipe with you?  Why no, I did not.

So, because I just couldn’t help myself - I took short cuts and figured out how to make this recipe easy.  And guess what?  It worked.  There is no reason to make cooking so complicated.  Goodness.  As if trying to keep my desk cleaned off isn’t difficult enough.

I should also note that these pita pockets tasted so good that we couldn’t get over it.  I will definitely be making these again and again.  Especially since they are so easy!  And I know that they will freeze well, and will be a wonderful item to have in the freezer to pull out for quick meals!

Whole Wheat Pita Bread

3 cups whole wheat flour (I use freshly ground whole wheat from hard white wheat)
1 1/2 teaspoons yeast
1 teaspoon sea salt
2 Tablespoons honey
1 Tablespoon olive oil
1 cup warm water

Stir together flour, yeast, and sea salt.  Add honey, oil, and water, stirring until a nice dough forms.  Knead the dough on a well floured surface for 4-5 minutes.  (In other words:  Mix dry ingredients.  Add liquid ingredients.  Stir well.  Knead.)  See?  Easy.

Place dough back into the bowl, cover, and allow dough to rest and rise for about an hour.  (My dough never rose very high, but that’s okay.)

Pull dough out of the bowl.  Knead for about 30 seconds.  Cut dough into eight equal parts.

Roll each into a circle, about six or seven inches in diameter.  Place circles directly onto a baking sheet after rolling.  I baked mine on a well seasoned baking stone, so didn’t find that I needed to grease my pan, but feel free to grease yours if you need to.

Allow the dough circles to rest/rise on the baking sheet while you heat your oven to 500°.  Place baking sheet of pita circles into hot oven.  Bake for 5-8 minutes – just long enough for them to puff up and brown slightly.

Allow pitas to cool, slice in half, and serve as desired. I made chicken salad for ours (recipe coming soon).  So delicious!

Don’t ever let anyone tell you making pita bread is hard.  And how much do these cost in the store, anyway?  I’m pretty sure making these is huge money saver (not to mention they are surely much healthier).

Whole Wheat Pita Bread

 

Comments

  1. Penny says

    Just finished making these for tonight’s chicken gyros and hummus! Used half white and half wheat flour and kneaded it all in my Kitchenaid Mixer with the dough hook. Simple and came out perfectly. Thank you!

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  2. Theresa says

    Oh my gosh. I came home from a busy weekend and made these in between laundry changing the kitty litter and putting groceries away. They came out perfect! I even made some homemade hummus to go with them. Yummy!

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  3. Dawn says

    I am about to put them in the oven now! So easy! I would love someone’s hummus recipe. I haven’t been able to make it taste as good as store bought.

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  4. Andy says

    When I’ve made these I end up with a very thick bottom layer and a very thin flimsy top… Sometimes they don’t puff up at all. Lol Can someone please tell me where I’ve gone wrong?

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    Laura Reply:

    Mine do that sometimes too. The best I can figure is that they maybe need a little more rising time?

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  5. Rachel says

    Can I use whole wheat mflour? How long should I let it set before placing it in the oven? Can I reduce the salt? Thank you!

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    Laura Reply:

    Yes, whole wheat flour is great in this recipe. Let them sit on the pan the whole time your oven is warming to 500. Reducing the salt will work just fine!

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  6. JD says

    Made these tonight and am definitely pleased with the result. I think I just need to roll them out a bit more as they were pretty thick compared to a normal store bought pita. Will be making garlic hummus tomorrow to enjoy these with.

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