Capsaicin Free Whole Wheat Pita Bread
Warm, pillowy, and satisfying in a way that store-bought versions rarely manage, this whole wheat pita is the kind of bread that makes you wonder why you ever stopped at the bakery aisle. The combination of whole wheat and all-purpose flour gives each round a hearty, slightly nutty flavor with just enough chew — and the olive oil keeps the crumb tender rather than dense. For anyone avoiding capsaicin, homemade flatbread is genuinely one of the easiest wins, since so many packaged pitas and wraps sneak in spiced seasonings or share production lines with chili-heavy products. Here, every ingredient is straightforward and completely free of heat: just flour, yeast, honey, salt, olive oil, and water. The real magic happens when the dough hits that screaming-hot baking sheet — the sudden blast of heat causes each round to balloon up into a perfect pocket in just a few minutes. Wrapping the finished pitas in a kitchen towel while they cool traps steam and keeps them soft and flexible, ready to stuff, dip, or tear. Once you see them puff in the oven, you'll be hooked on making these from scratch every single time.
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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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