Mushroom Free Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and packed with nutty whole wheat flavor, these homemade pitas are the kind of thing that makes you wonder why you ever bought the packaged kind. The dough comes together with just a handful of pantry staples — whole wheat flour, all-purpose flour, olive oil, honey, and yeast — so there's nothing hidden or questionable in the ingredient list. That matters a lot when store-bought breads and flatbreads so often share production lines with all kinds of add-ins you'd rather avoid. The real magic happens on a screaming-hot baking sheet: the intense heat causes each round to puff up dramatically in just a few minutes, creating that signature hollow pocket perfect for stuffing. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible instead of stiff and crackly. Whether you're loading them up with hummus and roasted veggies or tearing them into wedges for dipping, these are genuinely satisfying to make from scratch.

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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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