High Fructose Corn Syrup Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

High Fructose Corn Syrup Free Whole Wheat Pita Bread

Homemade pita bread is one of those kitchen projects that feels almost magical — you slide a flat round of dough into a screaming-hot oven and watch it balloon into a perfect pocket right before your eyes. Store-bought versions are a minefield for anyone avoiding high fructose corn syrup, since many commercial flatbreads sneak in sweeteners to extend shelf life and improve browning. This recipe keeps things refreshingly clean: whole wheat flour, all-purpose flour, a touch of honey, olive oil, salt, yeast, and water — that's the whole list. The combination of whole wheat and all-purpose flour gives you a pita that's hearty and slightly nutty without being dense or cardboard-like. The real secret is a blazing-hot baking sheet that mimics the floor of a tandoor oven, creating that dramatic puff and the soft, steam-trapped interior you want for stuffing or dipping. Wrapping the finished pitas in a towel while they cool locks in moisture so they stay pliable instead of turning brittle. Once you've made a batch from scratch, going back to the packaged stuff is genuinely hard to justify.

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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)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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