BHA & BHT Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

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 process. Store-bought versions often contain preservatives like BHA and BHT to extend shelf life, so baking your own is the most reliable way to keep those additives off your plate entirely. This recipe uses nothing but whole wheat flour, all-purpose flour, yeast, honey, sea salt, olive oil, and water — a clean, straightforward lineup with zero synthetic antioxidants hiding anywhere. The real magic happens when the rolled rounds hit that screaming-hot baking sheet: the intense heat causes each pita to balloon up dramatically, creating that signature hollow pocket perfect for stuffing. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible instead of brittle. Whether you're scooping up hummus, building a quick sandwich, or tearing off pieces alongside a big salad, these taste so much better fresh that you may never reach for a packaged bag again.

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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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