Citrus Free Whole Wheat Pita Bread
Warm, pillowy, and satisfying in a way that store-bought versions rarely manage, these whole wheat pitas are the kind of homemade staple that quickly becomes a weekly ritual. The dough comes together with pantry basics — whole wheat flour, all-purpose flour, olive oil, honey, and yeast — with absolutely no citrus juice, zest, or citrus-derived ingredients anywhere in the recipe, making it a genuinely safe and stress-free bake. What makes these pitas so special is the technique: a screaming-hot baking sheet at 500°F creates a burst of steam inside each round, causing that iconic pocket to puff up right before your eyes. The whole wheat flour adds a nutty depth and a little extra heartiness compared to the plain white versions you'd find at the grocery store. Wrapping the finished pitas in a kitchen towel right out of the oven traps just enough steam to keep them soft and flexible — perfect for stuffing, dipping, or tearing straight from the stack. Whether you're loading them up with hummus, grilled vegetables, or a simple spread, these hold together beautifully without any fuss.
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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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