Lactose Free Whole Wheat Pita Bread
Warm, freshly baked pita is one of those simple pleasures that store-bought versions can never quite replicate — and this whole wheat recipe delivers that soft, pillowy texture with a satisfying nutty depth. The ingredient list is completely free of dairy in any form, so there's no need to scrutinize labels or worry about hidden milk solids the way you might with packaged flatbreads. Whole wheat flour gives each round a heartier flavor and a bit more chew, while the olive oil keeps the dough supple and the finished pitas wonderfully tender. The real magic happens in a screaming-hot oven: that preheated baking sheet mimics the floor of a traditional bread oven, creating the burst of steam inside the dough that makes each pita balloon up into a perfect pocket. Wrapping the baked rounds in a kitchen towel right out of the oven traps just enough steam to keep them soft and pliable rather than stiff or crackly. Stuff them, dip them, or tear them apart at the table — either way, you'll wonder why you ever settled for the packaged kind.
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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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