Macadamia Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and just the right amount of chewy, homemade whole wheat pita is one of those breads that makes you wonder why you ever bought the packaged kind. The combination of whole wheat and all-purpose flour gives each round a hearty, nutty depth without feeling dense or heavy. The real magic happens in the oven — a screaming-hot baking sheet mimics the floor of a traditional bread oven, causing the pitas to puff up dramatically in just a few minutes and creating that signature hollow pocket inside. Wrapping the finished rounds in a kitchen towel right out of the oven traps steam and keeps them soft and flexible, perfect for stuffing, dipping, or tearing apart at the table. The ingredient list is refreshingly simple — yeast, honey, olive oil, flour, salt, and water — so there's no need to scan labels or worry about hidden additives or cross-contact from specialty nuts. This is a genuinely satisfying bake that rewards a little patience with results that feel far more impressive than the effort involved.

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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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