• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Appetizers » Whole Wheat Pita Bread

    Whole Wheat Pita Bread

    5 from 3 votes
    March 23, 2020 (updated April 13, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for a homemade pita bread recipe made with whole wheat.
    Pinterest image for a whole wheat pita bread recipe.
    Pinterest collage for a whole wheat pita bread recipe.
    Pinterest collage for a homemade pita bread recipe made with whole wheat.

    Homemade Whole Wheat Pita Bread is so flavorful – nutty and very slightly sweet. If you’re intimated by baking your own bread, this is the perfect recipe to get you started. Homemade flatbread is delicious, economical, and couldn’t be easier to make. 

    Two slices of wheat pita bread on a cement table.
    Jump to:
    • How to Make Whole Wheat Pita Bread
    • Can I Freeze Pita Bread? 
    • How to Store Homemade Pita Bread
    • Tips for Making This Recipe Perfectly
    • More Easy Baking Recipes
    • Recipe


    There are so many reasons to make your own homemade flatbread. The flavor and freshness are unbeatable, and so is the price – it costs a fraction of the store-bought stuff. 

    Whole wheat pita bread is nutty and rustic, but still soft, chewy, and very slightly sweet. We use it as an all-purpose flatbread with our favorite Indian and middle eastern recipes, for serving with hummus and other dips, and as a base for mini pizzas.

    Side view, a stack of fresh baked pita bread.

    How to Make Whole Wheat Pita Bread

    Homemade whole wheat pita bread can either be dense and chewy, or light and airy – it’s simply a matter of how you roll it out. This pita bread is ready to enjoy in just a few hours, most of it hands off time. I like to bake my pitas in a skillet on the stovetop – since I don’t have a baking stone, it yields the most authentic results. 

    A collage showing how to make homemade pita bread with whole wheat flour.
    • Combine one cup warm (about 100°F) water with a tablespoon of yeast in the bowl of a stand mixer. If you’re using active dry yeast, give it about 10 minutes to bloom. I like to use instant yeast to speed things up a bit.
    • Add the whole wheat flour, all purpose flour, olive oil, salt and honey. Fix the dough hook onto the mixer and mix on low speed until the dough comes together. Increase the speed to medium low and knead the dough for 2 more minutes. The dough should feel smooth and a little tacky to the touch.
    • Pull the dough off the hook and place into a bowl that’s been slightly sprayed or brushed with olive oil. Cover with a tea towel and set aside to rise until doubled in size – about 2 hours.
    A collage showing how to divide, roll out, and bake pita bread.
    • Turn out the dough onto a floured surface and form into a large disc shape. Divide the dough into 8 equal portions.
    • Form each portion into a smaller disc, then roll into a 6-7″ circle. For chewier pita bread, keep the pieces smaller (6″) and thicker. For airier pita bread with the classic large “pocket”, make the pieces larger (7″-8″) and thinner. 
    • Heat a cast iron or other heavy-bottomed skillet over medium high heat. Place one piece of dough in the skillet and bake until large bubbles form, about 2 minutes. Flip and bake on the other side, about 1 minute. 
    • Remove the pita and cover with a tea towel – this allows the outside to soften and for the inner pocket to loosen up.

    Can I Freeze Pita Bread? 

    Yes! Wrap a stack of pita in foil, then place into a ziplock bag and store in the freezer. For best results, use within 2 months (the longer it stays frozen, the drier it will be once defrosted). Defrost by placing on the counter overnight. 

    How to Store Homemade Pita Bread

    Store fresh pita in a sealed container at room temperature – it will last about 5 days. I like to hang onto grocery store produce bags – they’re perfect for storing homemade pita on the countertop.

    Side view, a stack of whole wheat pita bread; a piece of pita bread town in half.

    Tips for Making This Recipe Perfectly

    • Whole wheat needs additional time to rise, about 2 hours. Be sure the dough has doubled in size before you form into discs. 
    • Don’t over-bake! The longer pita cooks, the more moisture will evaporate, creating a drier pita. Cook until large bubbles form all over the surface, then flip and cook another 30 seconds. 
    • Keep the warm pitas covered until ready to serve – this will help them soften up and will make it easier to open up the “pocket”. 

    More Easy Baking Recipes

    • Blueberry Cornbread Muffins
    • Rosemary Cornbread
    • Paleo Chia Blueberry Muffins
    • Fig Bars
    A stack of whole wheat pita bread wrapped in a striped linen napkin

    Did you make this Whole Wheat Pita Bread? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Two slices of wheat pita bread on a cement table.

    Whole Wheat Pita Bread

    5 from 3 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe
    Homemade whole wheat pita bread can either be dense and chewy, or light and airy – it's simply a matter of how you roll it out. This pita bread is ready to enjoy in just a few hours, most of it hands off time. I like to bake my pitas in a skillet on the stovetop – since I don't have a baking stone, it yields the most authentic results. 
    Prep Time: 20 mins
    Cook Time: 20 mins
    Rise Time: 2 hrs
    Servings : 8 pitas
    Calories: 217

    Recommended Equipment

    • Stand Mixer
    • Large Mixing Bowl
    • whisk
    • Cast Iron Skillet

    Ingredients

    • 1 tbsp instant yeast or active dry yeast
    • 1 c warm water
    • 1 ½ c all purpose flour
    • 1 ½ c whole wheat flour
    • 3 tbsp olive oil
    • 2 tsp sea or kosher salt
    • 1 tsp honey

    Instructions

    • Spray a mixing bowl with olive oil spray and set aside.
    • Combine the yeast and water in the bowl of a stand mixer. If using active dry yeast, whisk the yeast and water then set aside 10 minutes and wait for the yeast to bloom. If using instant yeast, proceed to the next step.
    • Add the all purpose flour, wheat flour, olive oil, salt, and honey to the bowl. Fix the dough hook to the mixer, then mix on low speed until the dough comes together, 30-60 seconds. Increase to medium low speed and knead for 1-2 minutes until the dough is smooth and slightly tacky.
    • Turn out the dough into the oiled mixing bowl. Cover with a tea towel and rest until doubled in size, 2-3 hours.
    • Turn the dough out onto a floured surface and form into a disc shape. Divide the dough into 8 equal portions. Form each portion into a disc and dust the top and bottom with flour. Roll into a 6-7” disc – keep the pieces on the smaller side for doughy, chewier pita, and on the larger side for thinner, airier pita.
    • Heat a skillet (cast iron is best) over medium high heat until. The skillet is properly heated once a few droplets of water skid across the surface.
    • Place one disk into the skillet and cook until large bubbles form, about 2 minutes. Flip and cook on the remaining side for an additional 1 minute.
    • Remove the pita, tuck into a tea towel to keep warm, and repeat with the remaining dough. The pita will keep in a sealed container at room temperature for up to 5 days, or in the freezer for up to 2 months.

    Notes

    • Whole wheat needs additional time to rise, about 2 hours. Be sure the dough has doubled in size before you form into discs. 
    • Don’t over-bake! Cook until large bubbles form all over the surface, then flip and cook another 30 seconds. 
    • Keep the warm pitas covered until ready to serve – this will help them soften up and will make it easier to open up the “pocket”. 

    Nutrition Information

    Calories: 217kcal (11%), Carbohydrates: 34g (11%), Protein: 6g (12%), Fat: 6g (9%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 591mg (25%), Potassium: 1mg, Fiber: 4g (16%), Sugar: 1g (1%), Vitamin A: 0%, Vitamin C: 0%, Calcium: 2% (2%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Blueberry Cornbread Muffins
    Instant Pot Lentil Soup »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    9 Comments
    Filed Under: Appetizers, Vegetarian

    Reader Interactions

    Comments

    1. Mari

      March 23, 2020 at 8:16 pm

      Definitely going to give this a try. Looks delicious. “Rona” got us inside experimenting.

      Reply
    2. Lorita E Hubbard

      March 24, 2020 at 5:06 pm

      5 stars
      You made it simple to follow the recipe. The pockets turned out great.

      Reply
    3. michael

      June 11, 2022 at 11:03 am

      5 stars
      my go to pita recipe. I often add spices to dough for added goodness. this recipe never fails me.

      Reply

    Trackbacks

    1. Instant Pot Lentil Soup | Our Salty Kitchen says:
      March 26, 2020 at 3:01 pm

      […] Most soups are enhanced by a side of good crusty bread, and this one is no exception. We like it with classic Italian bread or whole wheat pita bread.  […]

      Reply
    2. Healthy Greek Yogurt Spinach Dip | Our Salty Kitchen says:
      March 27, 2020 at 9:01 am

      […] Pita bread or pita chips  […]

      Reply
    3. Cauliflower Curry with Sweet Potatoes | Our Salty Kitchen says:
      September 16, 2020 at 9:56 am

      […] or chapati; pita bread works in a […]

      Reply
    4. How To Make Spinach Dip With Greek Yogurt | Health Post says:
      March 4, 2021 at 6:28 am

      […] Pita bread or pita chips […]

      Reply
    5. Easy Recipe For Spinach Dip With Greek Yogurt says:
      May 31, 2021 at 2:32 pm

      […] Pita bread or pita chips […]

      Reply
    6. Coconut Curry Chicken (Kid Friendly) - Our Salty Kitchen says:
      March 5, 2022 at 5:05 am

      […] any of these choices with Whole Wheat Pita Bread for […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    1.4K shares