Breastfeeding Friendly Whole Wheat Pita Bread
Warm, freshly baked pita is one of those simple pleasures that feels genuinely nourishing, and whole wheat flour makes it even more so — delivering extra fiber and complex carbohydrates that help sustain energy through the demanding early months of nursing. The dough comes together with just a handful of wholesome pantry staples: whole wheat and all-purpose flour, olive oil, honey, yeast, and salt — nothing processed, nothing mysterious. That matters when you're paying close attention to everything going into your body and, by extension, your baby's. The real magic happens on a screaming-hot baking sheet in a 500°F oven, where each round puffs up dramatically in just a few minutes, creating that signature hollow pocket perfect for stuffing or tearing. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and pillowy rather than dry and brittle. Pair them with hummus, a hearty soup, or whatever wholesome filling you have on hand for a satisfying meal that comes together without much fuss. Once you've made a batch at home, the store-bought version is going to feel like a serious downgrade.
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Learn more →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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