Pescatarian Whole Wheat Pita Bread
Warm, pillowy, and just the right amount of chewy, homemade whole wheat pita is one of those breads that makes everything else on the table taste better. The combination of whole wheat and all-purpose flour gives each round a hearty, nutty depth without feeling dense or heavy. The real magic happens in the oven — a screaming-hot baking sheet mimics the floor of a traditional bread oven, creating that dramatic puff that forms the perfect pocket. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible, ready to scoop, stuff, or tear. Since every ingredient here is plant-based and seafood-free, this is an effortless fit for a pescatarian kitchen with zero substitutions needed. Batch-bake a full round and stash extras in a zip bag — they reheat beautifully and make weeknight meals feel a little more special.
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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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