Paraben Free Whole Wheat Pita Bread
Warm, pillowy, and satisfying in a way that store-bought versions rarely manage, these whole wheat pitas are the kind of bread that makes you want to bake every weekend. The ingredient list is refreshingly straightforward — whole wheat flour, all-purpose flour, olive oil, honey, yeast, salt, and water — which is exactly the point when you're trying to avoid synthetic preservatives and additives that sneak into packaged flatbreads. Parabens and other chemical preservatives have no business in your bread basket, and making pitas from scratch means you know precisely what went into every bite. The real magic here is the screaming-hot baking sheet: preheating it in a 500°F oven creates an instant burst of steam inside each round, causing that iconic pocket to puff up in just a few minutes. Wrapping the finished pitas in a kitchen towel traps just enough steam to keep them soft and flexible without any artificial softeners doing the work. Stuff them, dip them, or tear them apart straight from the towel — they're genuinely delicious any way you serve them.
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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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