Nutmeg Free Whole Wheat Pita Bread
Warm, pillowy, and satisfying in a way that store-bought pita rarely manages, this whole wheat version brings a nutty depth of flavor that makes every bite feel a little more wholesome. The ingredient list is refreshingly short — just flour, yeast, honey, olive oil, salt, and water — so you never have to second-guess what's actually in your bread. That matters a lot when you're avoiding certain spices that tend to sneak into packaged flatbreads and seasoned mixes without much fanfare. The real magic here is the technique: a screaming-hot baking sheet at 500°F creates that dramatic puff that gives pita its signature pocket, and it happens in just three to four minutes. Wrapping the finished rounds in a kitchen towel traps steam and keeps them soft and flexible, which means they're ready to scoop, stuff, or tear the moment they cool. Whether you're loading them up with hummus, grilled vegetables, or a simple drizzle of olive oil, these homemade rounds are genuinely hard to beat.
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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.
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