Seeds Free Whole Wheat Pita Bread
Homemade pita bread has a magic to it that store-bought versions simply can't replicate — that dramatic puff in the oven, the soft and pillowy interior, the faint nuttiness from whole wheat flour. For anyone navigating a seeds-free diet, packaged flatbreads and pitas can be a minefield of sesame, poppy, and other seeds hiding in coatings or shared production lines. This recipe keeps things beautifully clean: just yeast, honey, whole wheat and all-purpose flour, salt, and olive oil — nothing more. The real trick here is a screaming-hot baking sheet preheated at 500°F, which creates an instant burst of steam inside each round and sends them ballooning up in just a few minutes. Wrapping the finished pitas in a kitchen towel right out of the oven traps that steam and keeps them tender and flexible instead of stiff and crackly. They're perfect for stuffing, dipping, or tearing alongside a bowl of hummus — and since you made them yourself, you know exactly what went into every single one.
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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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