Hazelnut Free Whole Wheat Pita Bread
Warm, pillowy, and just the right amount of chewy, homemade whole wheat pita is one of those breads that genuinely tastes better than anything you'll find at the grocery store. The ingredient list is refreshingly simple — whole wheat flour, all-purpose flour, olive oil, honey, yeast, salt, and water — so you know exactly what's going into every batch, with zero risk of hidden tree nut ingredients or shared-facility concerns. The real magic here is the screaming-hot baking sheet: preheating it in a 500°F oven is what causes those dramatic, satisfying puffs that create the perfect pocket. Rolling each round to a consistent quarter-inch thickness and not overbaking are the two small details that make the difference between soft, foldable pitas and dry, crackly ones. Wrapping the finished rounds in a kitchen towel right out of the oven traps steam and keeps them tender and pliable — a trick that makes them feel bakery-fresh even as they cool. Stuff them with falafel, hummus, roasted vegetables, or whatever you're craving; this dough is sturdy enough to hold a generous filling without tearing.
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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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