Whole Wheat Pita Bread Recipe

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This soft whole wheat pita recipe is made with six simple ingredients. Stuff a pita pocket with your favorite filling or pair these with a delicious dip!

It’s hard to beat a fresh pita, and this recipe is a great one! Made with whole wheat flour for extra protein and fiber, this recipe takes a little time, but it’s worth it! I’ll admit that I’m normally a bit too impatient to work with yeast but this recipe is great if you’re doing other meal prep at the same time. It doesn’t take a lot of active time, just some resting in between steps. This pita is delicious paired with these butter chickpeas or stuffed with vegan falafel!

Ingredients & Substitutions

  • Whole wheat flour: This adds flavor and fiber. See the notes below if you want to go heavier on the wheat.
  • All-purpose flour: A blend of all-purpose flour and whole wheat flour keeps the texture soft and stretchy.
  • Instant yeast: Just stir it right into the flour. If you need to use active dry yeast, first dissolve it in warm water with the sugar and let it sit for about 5 minutes until foamy, then add it to the flour.
  • Salt: This adds flavor and keeps the yeast in check.
  • Sugar: This feeds the yeast for a faster rise and a softer crumb. Use sugar to keep the recipe vegan.
  • Olive oil: A little oil creates a tender dough.
  • Warm water: Be sure it’s not too hot. Anything over 115°F will kill the yeast.

How to Make Whole Wheat Pita

Stir the flours, yeast, salt, and sugar together in a large bowl.
Make a well in the center, pour in the warm water and olive oil, and stir until you’ve got a shaggy, sticky dough. Let it sit 5-10 minutes so the flour can absorb the water.
Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth. It’s a wet dough, so resist the urge to keep adding flour.
Place the dough in a greased bowl, cover it,
Let it rise somewhere warm until it’s about 2.5-3 times its original size.
Divide the dough into 8 pieces.
Fold the edges of each piece into the center, then roll it between your palms into a ball. Cover and rest 5-7 minutes.
On a well-floured surface, roll each ball into an 8-inch circle just over 1/4 inch thick. Let the rolled pitas rest 10 minutes.
Slide 2-3 pitas onto the hot baking sheet and bake 2-3 minutes, just until they puff. You don’t want them browning. Pull them out and load the next batch right away.

What to Serve with Pitas

These pitas are perfect to pair with a dip like this za’atar hummus or simple tzatziki! I also love pairing these with a sheet pan recipe like this one with chickpeas and feta. Or stuff it with tofu shawarma for a protein-packed meal!

Frequently Asked Questions

  • Why didn’t my pitas puff? Usually one of three things: the oven or baking sheet wasn’t hot enough, the dough was rolled unevenly, or the dough didn’t rise enough the first time. Give it the full rise and make sure that sheet is preheated.
  • Can I use active dry yeast instead of instant? Yes. First dissolve it in warm water with the sugar and let it sit for about 5 minutes until foamy, then add it to the flour.
  • Can I make these 100% whole wheat? You can, but they’ll be denser and less likely to puff. The half-and-half mix is the sweet spot for texture.

Other Bread Recipes

Looking for a recipe without the yeast? Try these cottage cheese breadsticks! For a less hands-on recipe, try my no-knead Dutch oven bread. If you’re craving a soft wrap or bread to pair with your favorite soup, try my vegan naan.


Print

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  • 2 cups (240g) all-purpose flour
  • 1 1/2 cups (180g) whole wheat flour
  • 2 1/4 teaspoons (7g) instant yeast
  • 1 teaspoon (6g) salt
  • 1 tablespoon (13g) granulated sugar
  • 2 tablespoons (30ml) olive oil
  • 1 1/4 cups (295 ml) warm water (no more than 115°F)

  1. In a large bowl, combine the flours, yeast, salt, and sugar. Stir to distribute everything.
  2. Make a well in the center and add the warm water and olive oil. Stir until everything comes together in a sticky dough.
  3. Let sit 5-10 minutes so the water absorbs and the gluten relaxes.
  4. Turn out onto a floured surface and knead 5-7 minutes until smooth and soft. The dough is very wet, but try not to add much extra flour. Use a stretch-and-fold style of kneading rather than working the dough with your whole hand. Alternatively, use a stand mixer with a dough hook for 7-10 minutes.
  5. Place the dough in a greased bowl and cover with plastic wrap or a damp cloth.
  6. Set in a warm spot and let rise until 2.5-3 times the size, about 1 hour depending on the temperature of your kitchen.
  7. Preheat the oven to 450°F (230°C). Place a heavy baking sheet in the oven to heat as well.
  8. Turn the dough out onto a lightly floured surface and cut into 8 equal pieces.
  9. For each piece, fold the edges into the center and roll between your palms to form a ball. Cover with a cloth and rest 5-7 minutes so the gluten relaxes.
  10. On a well-floured surface, roll each piece into an 8-inch (20cm) circle slightly more than 1/4 inch (6mm) thick.
  11. Rest the formed pitas for 10 minutes.
  12. Bake 2-3 pitas at a time on the preheated baking sheet for 2-3 minutes, until well puffed but not browning. Remove immediately and add the next batch. The pitas will collapse once out of the oven but will still have a pocket inside when cut open.
  13. Wrap in a clean, dry napkin while warm to keep the edges from drying out and cracking as they cool.

Notes

  • Rising time varies with the temperature of your kitchen. Warmer dough rises faster, but keep it under 115°F or the yeast will die off.
  • For more fiber, you can swap the amounts of all-purpose and whole wheat flour. You may need 1-2 tablespoons more water since whole wheat flour absorbs more.
  • The sugar feeds the yeast, resulting in a faster rise and softer structure. It isn’t critical, but the dough may be slightly stiffer without it.
  • Store wrapped in plastic in the fridge up to 3 days. Best served warm.
  • Freeze once cool in a plastic bag with parchment between the pitas. Defrost in the fridge overnight.