Vegetarian Whole Wheat Pita Bread

Total time1 hr 36 min

Prep time20 min

Cook time16 min

4.8

(30)

Warm, pillowy, and just chewy enough, homemade whole wheat pita is one of those breads that genuinely surprises people the first time they pull it out of the oven — watching each round puff up into a perfect pocket feels like a little kitchen miracle. The combination of whole wheat and all-purpose flour gives these pitas a nutty depth that store-bought versions simply can't match, while the olive oil and honey keep the crumb tender rather than dense. The real trick here is a screaming-hot baking sheet: preheating it in a 500°F oven for at least 20 minutes is what creates that dramatic puff and the soft, steam-filled pocket inside. Every ingredient in this recipe is straightforwardly plant-based, so there's nothing to swap or second-guess — just honest, wholesome bread from start to finish. Wrapping the finished pitas in a kitchen towel right out of the oven traps steam and keeps them flexible, which means they're ready to scoop up hummus, cradle falafel, or simply tear apart at the table while they're still warm.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!