Turmeric Free Whole Wheat Pita Bread
Warm, pillowy, and satisfying in a way that store-bought versions rarely manage, these whole wheat pitas are the kind of homemade staple that makes you wonder why you ever settled for the packaged kind. The dough comes together with just a handful of pantry basics — whole wheat and all-purpose flour, olive oil, honey, yeast, salt, and water — so you know exactly what's going into every batch. There's no spice blend, no seasoning shortcut, and nothing hidden, which makes this a genuinely clean and straightforward bake. The real magic happens in a very hot oven: a preheated baking sheet at 500°F creates that dramatic puff that gives each pita its signature pocket. Wrapping the finished rounds in a kitchen towel right out of the oven traps steam and keeps them soft and flexible, perfect for stuffing, dipping, or tearing apart at the table. The whole wheat flour adds a subtle nuttiness and a little more body than a plain white pita, without making the bread dense or tough. Once you've made a batch fresh, it's genuinely hard to go back.
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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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