Dairy Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and just chewy enough to tear apart with your hands, this whole wheat pita is the kind of homemade bread that makes you wonder why you ever bought the packaged kind. The dough comes together with pantry staples — whole wheat flour, all-purpose flour, olive oil, honey, and yeast — and every single one of them is naturally free of dairy, so there's nothing to swap or substitute here. The real magic happens in the oven: a screaming-hot baking sheet mimics the floor of a traditional bread oven, causing each round to balloon up into that signature pocket in just a few minutes. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible instead of brittle, which is the small step most recipes skip. Stuff them with falafel and roasted vegetables, dip them into hummus, or just tear into one while it's still warm — they're endlessly versatile and genuinely satisfying. The whole wheat flour adds a nutty depth that store-bought versions rarely deliver, and knowing exactly what went into every batch makes them taste even better.

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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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