Rice Free Whole Wheat Pita Bread
Warm, pillowy, and just the right amount of chewy, these whole wheat pita breads are the kind of thing you'll want to make every weekend once you see how easy they are. The combination of whole wheat and all-purpose flour gives each round a hearty, nutty depth that store-bought versions rarely deliver. Because the recipe is built entirely from flour, yeast, honey, olive oil, salt, and water, there's no hidden grain filler or starchy binder to worry about — just clean, straightforward bread. The real magic happens on that screaming-hot baking sheet: the intense heat causes each round to balloon up into a perfect pocket in just a few minutes. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them soft and flexible instead of brittle, so they're ready to stuff, dip, or tear apart at the table. Whether you're loading them with roasted vegetables or swiping them through hummus, 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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