Gelatin Free Whole Wheat Pita Bread
Warm, pillowy, and just the right amount of chewy, these whole wheat pita rounds are the kind of homemade bread that makes you wonder why you ever bought the packaged kind. Many store-bought pitas and flatbreads contain hidden additives or are processed on shared lines with gelatin-containing products, so baking your own is a genuinely smart move. This recipe keeps things beautifully clean — just flour, yeast, honey, olive oil, salt, and water, with zero animal-derived gelling agents anywhere in sight. The real magic happens when the rolled rounds hit a screaming-hot baking sheet in a 500°F oven, causing them to balloon up into perfect pockets 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. Stuff them with falafel and tahini, use them to scoop up hummus, or just tear into one while it's still warm — honestly, that last option is hard to resist.
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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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