Go Back
+ servings
Whole Wheat Pita Bread | wildwildwhisk.com
Print Recipe
5 from 1 vote

Whole Wheat Pita Bread

This easy pita bread recipe is made with whole wheat flour and sweetened with just a bit of honey.
Prep Time30 mins
Cook Time5 mins
Rising Time2 hrs
Total Time35 mins
Course: Bread, Side Dish
Cuisine: Mediterranean, Middle Eastern
Servings: 8 flat breads
Calories: 178kcal
Author: Trang

Ingredients

  • 3 cup whole wheat flour
  • 1 scant teaspoon kosher salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey
  • 1 1/4 cup + 1 tablespoon water (105 – 110°F)
  • 1 tablespoon olive oil

Instructions

  • Measure out the whole wheat flour and salt into a medium mixing bowl, stir to mix.
  • Heat 1 1/4 cup of water to about 105-110°F, stir in 1 tablespoon of honey until dissolved (use 2 tablespoon of honey for sweeter bread). Sprinkle yeast over the water. Let proof for 5 – 10 minutes.
  • Add the yeast mixture to the flour mixture, add olive oil. Mix with the dough hook until dough comes together. If the dough looks dry, add the extra tablespoon of water. Let it knead for 10 – 15 minutes.
  • Scrape dough out onto a floured board, knead a few times by hand to smooth dough out and form a ball.
  • Spray a large glass bowl with oil and place dough ball into the bowl, roll it around to cover the dough with oil, let rise for 1 – 2 hours.
  • At this point, you can refrigerate the dough overnight or bake right away.
  • Place a large cookie sheet upside down in the oven (or use a baking stone if you have one) and preheat the oven to 425°F.
  • Turn dough out onto a well-floured board and divide into 8 portions.
  • Knead each portion into a small ball, and set aside, cover with plastic to let dough rest for about 20 minutes while the oven heats up.
  • Roll each small ball of dough out to 1/8” thick round, the round should be about 6” in diameter. You should be able to bake two breads at a time on the back of the cookie sheet, so roll out two at a time. Or you can roll all of them out at once, don’t stack them but keep them covered to retain moisture.
  • Transfer the flat round dough to the oven, flip it on top of the cookie sheet, use your hand or a spatula, just be very careful not to burn yourself.
  • Bake the breads for 3 minutes; they should balloon up by the end of 3 minutes. Flip them over and bake for another 2 minutes on the other side.
  • Transfer the baked bread to a basket lined with a towel; cover them to keep the steam in. Continue baking the rest of the breads until done.

Notes

Keep in mind that yeast is sensitive to temperature, too hot and you can kill your yeast. Make sure the yeast bloom or bubble up when proofing. If it doesn't proof, it is best to start over instead of moving forward to the next step.

Nutrition

Serving: 88g | Calories: 178kcal