MSG Free Whole Wheat Pita Bread
Warm, pillowy, and made entirely from scratch, this whole wheat pita is the kind of bread that makes you wonder why you ever bought the packaged kind. Store-bought flatbreads often sneak in preservatives, flavor enhancers, and additives you'd rather avoid, so baking your own puts you fully in control of every ingredient. The dough comes together with just a handful of pantry staples — whole wheat and all-purpose flour, yeast, honey, olive oil, and sea salt — nothing hidden, nothing unnecessary. The real magic happens when the rounds hit that screaming-hot baking sheet: they puff up dramatically in just a few minutes, creating that signature hollow pocket perfect for stuffing. Wrapping the finished pitas in a kitchen towel while they cool traps steam and keeps them soft and flexible rather than stiff or crackly. The whole wheat flour adds a subtle nuttiness and a little more body than a plain white pita, making these feel hearty enough to hold generous fillings. Whether you're loading them up or tearing them into wedges for dipping, these are genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!