whole wheat pita bread on the dinner table

Homemade pita bread is the best! Just like my tortillas and naan bread, these pitas are made with whole wheat flour making them a bit healthier.

I love making these with the kids. They have gotten quite good at it; they put together all the ingredients, knead the dough and roll it out into pitas. While sitting in front of the oven, they enjoy seeing them pop up.

How to make whole wheat pita bread?

It is so easy to make with only 5 ingredients. So the dough of this whole wheat pita bread comes together quickly in a blender, it is then transfer to the countertop to roll out with a rolling pin.

Dough balls are rolled out thin and baked at a high temperature in the oven. As they bake, they will puff up and create a pocket perfect for filling.

We fill our pita bread with falafel, hummus, crispy chickpeas and tzatziki, but we also use them to make a grilled cheese sandwich.. uhh.. pita.

These pitas are best fresh out of the oven, but they will keep well in the freezer. Whenever you need one, just pop it in the oven for a few minutes. You can also keep the dough in the refrigerator for up to 1 week and bake as needed.

homemade pita bread with falafel on the table

We love homemade whole wheat pita bread for a ‘fill-your-own-pita night’ and we hope you do too. They are:

super easy to make – soft – simple to cut open for filling – flavorful – & incredibly delicious

Whole wheat pitas, we eat them grilled with cheese as a side to soup (tortilla soup, oven roasted tomato soup, rosemary white bean tomato soup, beetroot soup, roasted pepper soup), stuffed with falafel, tzatziki, crispy chickpeas, roasted peppers and (roasted pumpkin and garlic) hummus. You can’t go wrong here.

Whole wheat pita bread

Homemade whole wheat pitas that will puff up in the oven creating a pocket perfect for filling. Serve them with hummus, fill them with falafel or make a grilled cheese pita. You can't go wrong here!⁠

Print Recipe

Prep Time 10

Cook Time 10

Resting time 30

Course lunch, Side Dish, Snack

Cuisine Mediterranean

Calories 279 kcal

Equipment

food processor or high speed blender
Rolling pin

Ingredients

600 gr (white) whole wheat flour
450 ml lukewarm water
1½ tbsp extra virgen olive oil
1½ tbsp dry yeast
1½ tsp sea salt

Instructions

Mix water and yeast and let it rest for 5 minutes.
Add flour, olive oil and yeast mixture to a food processor or high speed blender and blend until a dough forms. Not until then add salt.
Transfer dough ball to your flour-dusted countertop. Form 8 balls from the dough.
Line a baking tray with parchment paper and dust with some flour.
Roll out the dough balls. You want them to be fairly thin. Transfer to the lined baking tray and cover with a tea towel. Let them rest for 30-40 minutes.
In the meantime preheat the oven to 230C/445F or as high as your oven will go.
Put the tray in the oven. While baking you will see the pitas puff up. Bake them for 10 minutes.
Let them slightly cool off. Eat while still warm or freeze them in an airtight container after they have cooled off completely.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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