Cinnamon Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and satisfying in a way that store-bought versions rarely manage, this whole wheat pita is the kind of homemade bread that makes you wonder why you ever reached for a packaged bag. The dough comes together with just a handful of pantry staples — whole wheat and all-purpose flour, olive oil, honey, yeast, salt, and water — so you know exactly what's going into every pocket. That simplicity is a genuine relief when you're navigating spice sensitivities, since so many commercial flatbreads and seasoned breads sneak in unexpected flavorings that can be hard to spot on a label. The real magic here is the screaming-hot baking sheet: preheating it to 500°F is what creates that dramatic puff and gives each pita its signature hollow interior, perfect for stuffing. Wrapping the finished rounds in a kitchen towel right out of the oven traps steam and keeps them soft and flexible rather than stiff and crackly. Whether you're loading them with hummus and roasted vegetables or tearing them alongside a bowl of soup, these come out chewy, slightly nutty from the whole wheat, and genuinely delicious.

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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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