Tree Nut Free Whole Wheat Pita Bread
Homemade pita bread is one of those kitchen projects that feels almost magical — you slide a flat round of dough into a screaming-hot oven and watch it balloon into a perfect pocket right before your eyes. The combination of whole wheat and all-purpose flour gives these pitas a hearty, slightly nutty flavor with just enough chew, while the olive oil and honey keep the crumb tender and the crust from going tough. Every ingredient here is straightforward pantry staple territory, so there's no need to scrutinize labels for hidden tree nut oils or almond flour blends that sometimes sneak into store-bought flatbreads. The real secret is a properly preheated baking sheet — that burst of direct heat from below is what creates the steam pocket that puffs each round into a soft, scoopable shell. Wrapping the finished pitas in a kitchen towel while they cool traps just enough steam to keep them pliable and ready to stuff, dip, or tear. These freeze beautifully too, so a single baking session can stock your kitchen for the whole week.
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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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