Gut Friendly Whole Wheat Pita Bread
Warm, pillowy, and made entirely from real ingredients you can actually pronounce, this homemade flatbread is a gut-friendly staple worth adding to your weekly rotation. Whole wheat flour brings fiber and a nutty depth that store-bought versions rarely deliver, while the combination with all-purpose flour keeps the texture soft and pliable rather than dense or crumbly. A small amount of honey feeds the yeast and adds just a whisper of sweetness without overwhelming the earthy, wholesome flavor. The real magic happens in the oven — a screaming-hot baking sheet mimics the effect of a traditional tandoor, causing each round to puff dramatically in just a few minutes. Wrapping the finished pitas in a kitchen towel traps steam and keeps them tender, which means no dry, cracking bread that falls apart the moment you try to stuff it. With no additives, no preservatives, and a short, clean ingredient list, you know exactly what you're eating — and your gut will thank you for it.
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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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