Pecan Free Whole Wheat Pita Bread
Warm, pillowy, and just the right amount of chewy, homemade whole wheat pita is one of those kitchen projects that feels impressive but is genuinely approachable. The combination of whole wheat and all-purpose flour gives each round a nutty depth without making the bread dense or heavy. A honey-activated yeast starter gets things going beautifully, and a drizzle of olive oil keeps the dough supple and easy to work with. The real magic happens in a screaming-hot oven — that preheated baking sheet is what causes each pita to balloon up into a perfect pocket right before your eyes. Wrapping the finished rounds in a kitchen towel while they cool traps steam and keeps them soft enough to fold, stuff, or tear without cracking. Since every ingredient here is straightforward pantry staples, there's no need to scrutinize labels for hidden nut-based additives or worry about cross-contact from shared processing facilities. These are as clean and simple as homemade bread gets, and they taste infinitely better than anything from a plastic sleeve.
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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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