Artificial Food Coloring Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

Artificial Food Coloring Free Whole Wheat Pita Bread

Warm, pillowy, and made entirely from scratch, these whole wheat pita breads are the kind of thing that make you wonder why you ever bought the packaged kind. Store-bought pitas can be a minefield of unnecessary additives, and synthetic dyes sometimes sneak into bread products through unexpected sources like enriched flour blends or commercial conditioners. Here, every single ingredient is clean and straightforward — whole wheat flour, all-purpose flour, honey, olive oil, yeast, salt, and water. That's genuinely it. The technique is what makes these special: a screaming-hot baking sheet at 500°F creates a burst of steam inside each round, causing that satisfying, dramatic puff that forms the pocket. Rolling the dough to an even quarter-inch thickness and not overbaking are the two keys to keeping them soft and flexible rather than dry and crackly. Wrapping the finished pitas in a towel while they cool traps just enough steam to keep them tender and ready for stuffing, dipping, or tearing straight from the pile.

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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)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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