Barley Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and just the right amount of chewy, homemade pita bread is one of those kitchen projects that feels impressive but is genuinely approachable once you understand the method. The blend of whole wheat and all-purpose flour gives each round a hearty, nutty depth that store-bought versions rarely deliver. A hot preheated baking sheet is the real secret here — that blast of direct heat is what makes the dough puff dramatically into a perfect pocket in just a few minutes. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible, ready to scoop, stuff, or tear. For anyone navigating a barley-free lifestyle, packaged flatbreads and wraps can be a minefield of hidden grains and ambiguous ingredient lists, but this recipe uses only straightforward, easy-to-verify ingredients. Honey, olive oil, yeast, and two simple flours are all you need — nothing obscure, nothing to second-guess. Make a full batch and you'll have fresh pitas ready to pair with dips, fill with your favorite proteins, or enjoy plain while they're still warm.

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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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