Eggless Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy pita bread made from scratch is one of those kitchen projects that feels almost magical — especially when those rounds puff up dramatically in the oven right before your eyes. This version uses whole wheat flour for a slightly nutty, hearty flavor that store-bought pitas rarely deliver. The ingredient list is refreshingly simple: yeast, honey, two types of flour, olive oil, salt, and water — nothing more, nothing less. For anyone navigating egg-free eating, bread products can be surprisingly tricky to source since many flatbreads and wraps sneak in egg-based glazes or binders, but this recipe is naturally free of all that without any substitutions required. The real secret to that signature pocket is a screaming-hot baking sheet preheated at 500°F, which creates an instant burst of steam inside each round the moment it hits the surface. 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.

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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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