Baking A Whole Wheat Pita Bread

Whole wheat pita breads are just as delicious and offer more fiber and nutrients than the white flour version. Here’s a whole wheat pita bread recipe for 4 pieces with all the details you need:

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Whole Wheat Pita Bread (4 pieces)

Times

• Preparation time: 15 minutes

• Rising time: 1 hour

• Cooking time: 10–15 minutes

• Total time: ~1 hour 30 minutes

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Equipment Needed

• Mixing bowl

• Measuring cups and spoons

• Rolling pin

• Clean towel or wrap

• Skillet or oven + baking sheet

• Optional: stand mixer with dough hook

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Ingredients

• 150g (1¼ cups) whole wheat flour

• 100g (¾ cup + 1 tbsp) plain or bread flour (for a softer result)
  – or use 100% whole wheat, but it will be denser

• 1 tsp salt

• 1 tsp sugar or honey

• 1¼ tsp instant dry yeast

• 160ml (⅔ cup) warm water (around 40°C / 105°F)

• 1 tbsp olive oil (optional, helps with softness)

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Preparation

1. Mix the dough

• In a bowl, combine flours, salt, sugar/honey, and yeast.

• Add the warm water and olive oil.

• Mix until a rough dough forms.

2. Knead

• Knead for 8–10 minutes until smooth and elastic.

  • Whole wheat dough is slightly tackier—add a little flour if needed.

  • Or use a mixer with a dough hook for 5–6 minutes.

3. First rise

• Place dough in an oiled bowl, cover with a towel or plastic wrap.

• Let it rise in a warm place for 1 hour or until doubled in size.

4. Divide and shape

• Punch down the dough and divide into 4 equal pieces.

• Shape into balls, then roll each into a disc about 15cm (6 inches) wide.

5. Rest briefly (optional)

• Let rolled pitas rest for 10–15 minutes under a towel. This helps puffing.

6. Cook

Skillet method (recommended):

• Heat a dry pan over medium-high heat.

• Cook each pita for 1–2 minutes per side, flipping once bubbles appear.

Oven method:

• Preheat oven to 250°C (480°F) with a tray or stone inside.

• Bake for 3–5 minutes, until puffed and lightly browned.

7. Cool and store

• Stack warm pitas in a towel to keep soft. Store in an airtight container once cool.

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Approximate Nutrition Info (Per Pita)

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Tips for Whole Wheat Success

• For softer texture: use a 60/40 mix of whole wheat to white flour.

• If using 100% whole wheat: add an extra 1–2 tsp of water if dough feels dry.

• Letting the rolled dough rest briefly before cooking helps puffing.