Celery Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and just a little chewy, homemade whole wheat pita is one of those breads that genuinely tastes better than anything you'll find at the grocery store. The combination of whole wheat and all-purpose flour gives each round a hearty, nutty depth without feeling dense or heavy. A super-hot baking sheet is the secret weapon here — it creates an instant burst of steam inside the dough that makes the pitas puff up dramatically in just a few minutes. Wrapping the finished rounds in a kitchen towel right out of the oven traps that steam and keeps them soft and flexible, perfect for stuffing, dipping, or tearing apart at the table. The ingredient list is refreshingly short and straightforward — just flour, yeast, honey, olive oil, salt, and water — so there's nothing hidden to worry about for anyone navigating food sensitivities. Whether you're scooping up hummus, building a wrap, or serving them alongside a big salad, these come together with minimal fuss and a deeply satisfying result.

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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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