Lupin Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

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. The combination of whole wheat and all-purpose flour gives these pitas a nutty, slightly earthy flavor with just enough chew, while olive oil and a touch of honey keep the texture tender rather than dense. Lupin flour is increasingly showing up in commercial flatbreads and bakery products as a protein booster, which can make store-bought pita a minefield if you're avoiding it — baking your own from scratch means you know exactly what went into every round. The technique here is straightforward: a simple yeast dough, a good rise, and a very hot baking surface do all the heavy lifting. Wrapping the finished pitas in a towel to steam as they cool is the small but crucial step that keeps them soft and pliable instead of brittle. Stuff them, dip them, or tear them apart at the table — either way, they disappear fast.

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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)
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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