Carrageenan Free Whole Wheat Pita Bread
Warm, pillowy, and just the right amount of chewy, homemade whole wheat pita is one of those breads that makes you wonder why you ever bought it packaged. Store-bought versions often contain additives and stabilizers — including carrageenan, a common thickener used in commercial baked goods and dairy-adjacent products — so baking your own is a genuinely smart move. This recipe keeps things beautifully simple: whole wheat flour, all-purpose flour, yeast, honey, olive oil, salt, and water. That's it. The real magic here is the screaming-hot baking sheet at 500°F, which creates a burst of steam inside each round and causes that satisfying, dramatic puff. You get soft, foldable pockets that are perfect for stuffing with falafel, hummus, grilled veggies, or whatever you're craving. Wrapping the finished pitas in a kitchen towel while they cool traps just enough steam to keep them tender rather than stiff and crackery. Once you taste one fresh from the oven, the store-bought bag is going to feel like a very distant memory.
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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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