Nutty, chewy, and puffy whole wheat pita bread right out of your oven. Fresh, hot, and steamy, unlike the ones you get from the stores. Nothing is like freshly baked pita bread, if you have lived in the middle east, you know what I am talking about.
I've shown you before how to successfully make pita bread, this time we are going to take it to the next level. Making pita bread with whole wheat flour gives your pita a desirable texture and a nutty flavor.

Ingredients
- Whole wheat flour because we are making whole wheat pitas.
- Bread flour : I am going to explain more about this later in the post. You can use all purpose but bread flour ensures pocket formation.
- Salt so it will not be bland.
- Yeast, I am using active dry yeast.
- Sugar to activate the yeast.
- Olive oil, to add some richness to the bread.
- Warm water to form the dough.
How to make whole wheat pita bread
- In your mixer bowl, add flours, salt, sugar, and yeast.
- Mix well with a spoon.
- Pour in olive oil and start your mixer with a dough hook attached. Gradually add water and continue kneading for 8 minutes with your mixer.
- Take the dough out, add a little bit of oil (1teaspoon) to your mixer bowl. Place the dough ball back in the bowl and turn it around to cover with oil from all sides. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
- Place a pizza stone or a sturdy baking sheet in the middle of your oven and preheat oven to 550F or as high as it can go. Punch the dough lightly then take it out and cut into 4 equal parts, each part will roughly weighs 105g.
- Lightly flour your working surface with whole wheat flour and form each part into a ball. Cover with plastic wrap.
- Take the first ball and roll into a disc that is ¼” thickness.
- Place the rolled pita on a piece of paper kitchen towel, set aside covered with plastic wrap, and let it rest for 30 minutes.
- After 30 minutes, carefully take the hot baking sheet/pizza stone from the oven and carefully flip the pita on using the kitchen towel.
- Bake for 3-4 minutes, your pitas are done when they have puffed nicely.
Tips and tricks
Here are some tips and tricks to help you understand and be able to get those perfectly puffed up pitas every time.
- Why using bread flour?. Whole wheat flour only will not get you the pockets you are craving in a pita as it does not generate gluten as well as plain and bread flour. Adding a little more bread flour to the dough ensures that we have enough gluten to help the dough stretch in the oven and develop the air pocket we are looking for.
- Kneading the dough long, this is done so we are sure that the dough has generated enough gluten to help the pita stretch in the oven without being ruptured.
- Oven temperature, one of the early tricks that I've been taught is to bake pita bread in an extremely hot oven. Heat in the oven dries the top of the pita quickly so when steam starts to build up in the center, the surface is sturdy enough to keep that steam in without being ruptured.
- The kitchen towel thing, back in the old days I used to have a plastic bag with cut up paper kitchen towels to use over and over in baking my pita bread. When you leave the pita for the final proof and place it as is on the hot baking sheet, it will bake with one side thick while the other is paper-thin. This is not the case when you flip the pita before baking. While we will still get one side thinner than the other but the difference is not that huge.
- Storing pita bread, it is better to eat pitas on the same day as the will be in their freshest state. But, you can freeze them in a ziplock bag. I recommend keeping them in the freezer for no longer than a month.
Serve with:
Pita seriously has endless uses. Dip in hummus, tahini, or baba ganoush. Makes great falafel and eggplant sandwiches or use it to scoop some ful medammes. You can also use it for fatteh, chicken shawarma bowls or fattoush.
Related Recipe
- Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Whole wheat pita bread
Ingredients
- 1 ¼ cup (178g) whole wheat flour.
- ½ cup (64g) bread flour. Note1
- 1 teaspoon sugar.
- ¼ teaspoon salt.
- 1 teaspoon active dry yeast.
- 1 Tablespoon olive oil.
- ¾ cup warm water.
Instructions
Making the dough:
- In your mixer bowl, add the first 5 ingredients.
- Mix well with a spoon.
- Pour in olive oil and start your mixer with a dough hook attached.
- Gradually add water and continue kneading. Note2
- You should continue kneading for 8 minutes using a mixer and about 12-15 minutes if kneading by hand. Note3
- Take the dough out, add a little bit of oil (1teaspoon) to your mixer bowl. Place the dough ball back in the bowl and turn it around to cover with oil from all sides. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
Shaping and baking:
- Place a pizza stone or a sturdy baking sheet in the middle of your oven and preheat oven to 550F or as high as it can go.
- Punch the dough lightly then take it out and cut into 4 equal parts, each part will roughly weighs 105g.
- Lightly flour your working surface with whole wheat flour and form each part into a ball. Cover with plastic wrap.
- Take the first ball and roll into a disc that is ¼” thickness.
- Place the rolled pita on a piece of paper kitchen towel, set aside covered with plastic wrap, and let it rest for 30 minutes.
- Continue with the rest of the balls until you’ve formed 4 pitas, each placed on a piece of paper kitchen towel and covered with plastic wrap. Note4
- After 30 minutes, carefully take the hot baking sheet/pizza stone from the oven and carefully flip the pita on using the kitchen towel.
- Bake for 3-4 minutes, your pitas are done when they have puffed nicely.
- If you want, you can brown the top by turning the broiler on, or leave them in the oven for another 2 minutes. Notice that this will make the pita harder.
- Take theta out and cover with a clean kitchen towel until serving time.
Nora
Is this the Egyptian baladi bread , or more pits like ?
I would really appreciate a recipe for baladi bread.
Thank you Amira
Amira
Nora, I can't tell you how many times I have attempted to make the baladi bread but no luck yet. This one is not it but the closest I could get is this Taboon bread recipe, it is not balad but a little closer. Hope this helps.
Shannan
My dough raised beautifully but I only had 1 pita fluff up. Is there a trick to getting them to fluff up? I have to say most of mine came out more square then round. Do you think that had anything to do with it?
Heidi
Can honey be used in place of the sugar?
Amira
I haven't tried that Heidi but it seems possible!. Please let me know if you tried it. Thanks
Gladys
Hi can I shape the dough and put in fridge overnight, next day only roll and bake?
Amira
Gladys, I haven't tried that yet. Please let us know if you did.
Heather
I've tried a lot of pita bread recipes and prefer a whole grain for both superior nutrition and flavor. This is the best recipe yet! I appreciate that the measurements are also available by weight; this really helps provide consistent results.
Amira
Thank you so much Heather for your feedback, I am glad you liked it. And yes of course measurements in weight really helps especially in baked good, I am trying my best to redo all my recipes that way.
Ellen Baker
You doubled/tripped the cup recipe amounts but didn’t double/triple the weight amounts.
Amira
Ellen, you are right unfortunately this is done automatically. I will remove it so it does not cause any confusion.