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    Home » Recipes » Baked Goodies

    Whole Wheat Pita Bread

    Published: Jul 14, 2017 · Modified: Sep 11, 2021 by Ramya · 20 Comments

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    Step by step picture recipe for making soft and fluffy whole wheat pita bread at home. Simply delicious and one of the easiest leavened flat breads from middle-east! Turn it into Pita Pocket Sandwiches in a jiffy.

    Whole Wheat Pita Bread

    This week’s bread recipe is special for two reasons – Whole Wheat Pita bread has to be one of the easiest yeast based leavened flat bread recipes and it literally takes 3 minutes to make it in a hot oven. When I had made Pita Pocket Sandwiches with Chickpea Salad, I had used store bought Pita bread. I didn’t know that making Pita Bread at home was simple.

    Whole Wheat Pita Bread

    Recently I was squeezing my brains to make some simple dinner, I happened to look at this recipe and loved how simple it was. I immediately prepared Pita bread and stuffed it with some yummy Paneer Bhurji and pickled onions. The next time I had some time at hand and I decided to use whole wheat flour, modifying the original recipe. Let me tell you this – whole wheat Pita Bread was super soft and extremely delicious compared to the one made with all-purpose flour.

    Whole Wheat Pita Bread

    The best part about whole wheat pita bread is that it puffs up when done right, making a lot of pocket space that can be stuffed with salad, veggies or even spiced meat. For this to work right, pita bread has to be baked at a very high temperature. I used the highest setting in my oven – 230°C to preheat as well as bake these whole wheat pita bread and all it takes is 3-5 mins to cook these.

    Whole Wheat Pita Bread

    Pita bread need not necessarily always be baked. It can be cooked on stove top on a flat tawa too. It yields nice brown spots and the crust turns out little crispy. When whole wheat pita bread is made in oven, it turns out soft and a little pale. Either ways, it is so good – I can’t stress this enough. I served my whole wheat Pita bread with Hara Bhara Kabab and pickled onions with a side of carrot yogurt dip and lemon wedges!

    Whole Wheat Pita Bread

    How to make Whole Wheat Pita Bread

    📖 Recipe

    Whole Wheat Pita Bread

    Whole Wheat Pita Bread

    Ramya
    Soft and fluffy whole wheat pita bread - simply delicious and one of the easiest leavened flat breads from middle-east!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Dish
    Cuisine Baked Goodies, Middle Eastern
    Servings 8 Pitas

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1.5 cups Whole Wheat Flour
    • 1 teaspoon Instant Active Dry Yeast
    • ¼ cup Very Warm Water (~100°C – for yeast proofing)
    • 1 teaspoon Sugar
    • ½ cup Warm Water
    • 1 teaspoon Salt
    • 1 teaspoon Olive Oil
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    Instructions
     

    • To proof the yeast mixture, dissolve 1 teaspoon of sugar in ¼ cup of very warm water. Mix 1 teaspoon of active instant dry yeast. Set this aside for 3-5 mins until the yeast mixture is frothy.
    • In a bowl, add whole wheat flour, salt and olive oil. Pour the frothy yeast mixture too. Add ½ cup of warm water in regular intervals and mix well until the dough forms a big lump.
    • Dump the dough onto clean kitchen counter and knead the dough for 5-7 mins until the dough is soft and smooth. When the dough is pressed, it should bounce back.
    • Add a few drops of oil on the dough, cling wrap it. Leave the dough in a warm place for an hour or so until it doubles up in size.
    • Gently punch it down and knead the dough again for 1-2 mins.
    • Make the dough into a log and cut it into 2 equal sized pieces using a sharp knife. Cut each half into 4 equal sized pieces. Roll them into balls and cover them with a clean kitchen towel for 10-15 mins.
    • Take a ball of dough and roll into a circle, neither too thick nor too thin – around quarter an inch in thickness.
    • Meanwhile preheat the oven at 230°C for 20-25mins along with the baking tray.
    • Place the rolled out Pita bread (2 or 4 at a time) on the hot tray and set it in oven.
    • Bake at 230° C for 3-5mins on toast mode (both the top and bottom filaments fired) until it the Pitas fluffs up.
    • Cut each Pita bread in half, stuff with your favorite salad or kabab or vegetables. Serve warm or hot.
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    Whole Wheat Pita Bread

    Detailed step by step picture recipe of making Whole Wheat Pita Bread

    1. To proof the yeast mixture, dissolve 1 teaspoon of sugar in ¼ cup of very warm water. Mix 1 teaspoon of active instant dry yeast. Set this aside for 3-5 mins until the yeast mixture is frothy.

    2. In a bowl, add whole wheat flour, salt and olive oil. Pour the frothy yeast mixture too.

    3. Add ½ cup of warm water in regular intervals and mix well until the dough forms a big lump.

    4. Dump the dough onto clean kitchen counter and knead the dough for 5-7 mins until the dough is soft and smooth. When the dough is pressed, it should bounce back.

    5. Add a few drops of oil on the dough, cling wrap it.

    6. Leave the dough in a warm place for an hour or so until it doubles up in size.

    7. Gently punch it down and knead the dough again for 1-2 mins.

    8. Make the dough into a log and cut it into 2 equal sized pieces using a sharp knife.

    9. Cut each half into 4 equal sized pieces. Roll them into balls and cover them with a clean kitchen towel for 10-15 mins.

    10. Take a ball of dough and roll into a circle, neither too thick nor too thin – less than around quarter an inch in thickness.

    11. Meanwhile preheat the oven at 230°C for 20-25mins along with the baking tray.

    12. Place the rolled out Pita bread (2 or 4 at a time) on the hot tray and set it in oven.

    13. Bake at 230° C for 3-5mins on toast mode (both the top and bottom filaments fired) until it the Pitas fluffs up.

    14. Cut each Pita bread in half, stuff with your favorite salad or kabab or vegetables. Serve warm or hot.

    Whole Wheat Pita Bread

    Recipe Notes

    • Same recipe can be made with all-purpose flour too, adjust water quantity accordingly.
    • The oven and the baking tray should be really hot for pita bread to puff up. Use 230°-250°C on the oven.
    • Not every Pita bread puffs up but when it is cut, it can still be slit open to stuff.
    • Store Pita bread in an airtight container in fridge for upto two days. Reheat in microwave or stove top before serving.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    1. MyCulinarySaga

      July 14, 2017 at 11:38 am

      beautifully puffed 🙂 looks great

      Reply
      • chcooks

        July 24, 2017 at 2:03 pm

        Thanks T 🙂

        Reply
    2. Ujjval

      July 14, 2017 at 12:48 pm

      Does pita bread require final proofing or else once it's shaped it can be baked directly

      Reply
      • chcooks

        July 14, 2017 at 1:45 pm

        It doesnt need final proofing. You can bake it in directly.

        Reply
    3. Jhuls

      July 14, 2017 at 6:34 pm

      These are such gorgeous pita breads! I'd love mine with hummus! Thanks for sharing at Fiesta Friday party!

      Reply
      • chcooks

        July 24, 2017 at 2:03 pm

        Thanks Jhuls 🙂 Oh yes, how could I forget hummus!

        Reply
    4. [email protected] and TraceyDelaplainMD.com

      July 14, 2017 at 8:55 pm

      You make this look so easy and I love the idea that these are made with whole wheat for a healthy twist. Thanks for bringing them to Fiesta Friday.
      Tracey

      Reply
      • chcooks

        July 24, 2017 at 1:59 pm

        Thanks so much Tracey - these are indeed very easy.

        Reply
    5. lathiya

      July 15, 2017 at 2:11 am

      Pita breads looks great..awesome step by step pics

      Reply
      • chcooks

        July 24, 2017 at 1:33 pm

        Thanks dear 🙂

        Reply
    6. Elaine @ foodbod

      July 16, 2017 at 11:01 pm

      They look perfect!!!

      Reply
      • chcooks

        July 24, 2017 at 1:33 pm

        Thanks Elaine 🙂

        Reply
    7. Josette@thebrookcook

      July 17, 2017 at 1:34 am

      Absolute perfection!!

      Reply
      • chcooks

        July 24, 2017 at 1:33 pm

        Thanks Josette 🙂

        Reply
    8. petra08

      July 21, 2017 at 4:02 am

      You make it sound sooo simple! And they look amazing! Thank you for sharing this recipe 🙂

      Reply
      • chcooks

        July 24, 2017 at 1:23 pm

        No Petra, these really are very simple 🙂

        Reply
    9. Chhaya

      July 24, 2017 at 8:02 pm

      Hi...made these today. But none of them puffed up like the ones in your pic.Can u pls tell me what went wrong?

      Reply
      • chcooks

        July 24, 2017 at 10:26 pm

        Hi Chhaya, I am not sure what went wrong but the oven temperature should be really hot (at the highest temp), other than that there is nothing specific I did.

        Reply
    10. Sonam Parekh

      June 13, 2018 at 4:20 pm

      say i want to make it with all purpose flour is the proportion the same as whole wheat?

      Reply
      • chcooks

        June 13, 2018 at 8:32 pm

        Yes, you can use the same proportions.

        Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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