Chicken Free Whole Wheat Pita Bread
Warm, pillowy, and just a little chewy from the whole wheat flour, homemade pita bread is one of those kitchen projects that feels impressive but is genuinely approachable once you understand the method. The secret to that iconic pocket is a screaming-hot baking surface — preheating the baking sheet at 500°F is what creates the burst of steam that puffs each round into a perfect hollow. Honey gives the yeast a gentle nudge to activate, while olive oil keeps the crumb tender and the dough easy to work with. Every single ingredient here is plant-based and straightforward, so there's no need to scan labels or worry about hidden animal proteins sneaking into your bread. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible — exactly what you want for stuffing, dipping, or tearing alongside a big bowl of hummus. These freeze beautifully too, so making a full batch of eight is absolutely worth the effort.
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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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