Homemade Whole Wheat Pita Bread

I think it's official... I'm a bread baker.

Pita bread is so easy to make and worth every second of time put into it. There is NOTHING better than fresh pita!

I am always disappointed when I buy pita from the store and its dry and cracked. Not soft and chewy the way I like it.

This is another recipe I decided to tackle after a suggestion from a Bakeaholic Mama Facebook fan. Thanks for the  idea Patty! Chicken Gyros w/ Homemade Pita YUMMM.

Whole Wheat Pita Bread
Recipe from Epicurious 

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets

Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

This recipe was linked at...


  1. Looks amazing! Can't wait to try it! Gave your blog the 'ol shout out again today - yes, I'm your personal fan! More next week when I blog about your fantastic scones!

    Oh and my Mom's car needs an $800 repair so she is going that route but thank you so much and I will keep it in mind for the future! :)

    You are one brave girly to bring all those kids to the polls. I'm waiting till the hubby arrives.

  2. I'm so making these! I love recipes that use whole wheat flour. Plus the whole wheat pitas from the store are nasty.

  3. Totally agree with in term of pita bread baking. The store-bought pita bread can dried out easily and can be tough on the next day. I would love to bake these pita breads too for my family. Bookmarked this recipe! Thanks!

  4. Yay for bread baking!! This is going on my (long) list of breads to bake.

  5. I really need to try making pita bread. This looks great!