Low Iodine Whole Wheat Pita Bread

Warm, pillowy, and satisfying in a way that store-bought versions rarely manage, these whole wheat pita breads are the kind of thing you'll want to make on repeat. The ingredient list is refreshingly straightforward — whole wheat flour, all-purpose flour, olive oil, sea salt, honey, and yeast — which makes it easy to verify that nothing iodine-heavy has snuck in. Many commercial breads and wraps rely on iodized salt or dairy-based dough conditioners, so baking your own is one of the smartest moves you can make when you're watching iodine intake. The trick to getting that iconic puff is a screaming-hot baking sheet preheated at 500°F, which creates an instant burst of steam inside each round the moment it hits the surface. Once they come out of the oven, wrapping them in a kitchen towel traps just enough steam to keep them soft and flexible rather than stiff and crackly. Stuff them, dip them, or tear them apart at the table — either way, homemade pita this good makes the dietary juggling act feel completely worth it.

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