Almond Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Homemade pita bread is one of those deeply satisfying bakes that makes you wonder why you ever bought the packaged kind. These whole wheat rounds have a nutty, hearty flavor from the whole wheat flour, balanced by a soft, pillowy interior that tears open beautifully for stuffing or dipping. The real magic happens on that screaming-hot baking sheet — the intense heat causes each round to puff up dramatically in just a few minutes, creating that signature pocket without any special equipment. Because the ingredient list is so clean and straightforward — flour, yeast, honey, olive oil, salt — there's no need to scrutinize labels for hidden nut-derived oils or shared-facility warnings that can make store-bought breads a gamble. Wrapping the fresh-baked rounds in a kitchen towel right out of the oven traps steam and keeps them soft and flexible rather than brittle, so they're ready to fold around whatever filling you have in mind. Whether you're serving them alongside a mezze spread or using them as a vehicle for hummus and roasted vegetables, these come together with simple pantry staples and a little patience.

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Ingredients

8 servings

1 cup warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp honey
2 cups whole wheat flour
1 cup all-purpose flour, plus more for dusting
1 tsp fine sea salt
2 tbsp extra virgin olive oil, plus more for the bowl

Instructions

1
Combine the warm water, yeast, and honey in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the whole wheat flour, all-purpose flour, salt, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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