100% Whole Wheat Pita Bread

100% Whole Wheat Pita Bread

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MChele 4

"Good 100% whole wheat pita bread recipes are hard to come by. Whole wheat is slightly more difficult to work with than all purpose flour, and requires some additional steps to condition the dough and get that light, airy texture we all want in the end."
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3 h servings
Serving size has been adjusted!

Original recipe yields 16 servings



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  1. Mix water and 1 1/2 cups of flour and let sit for 30 minutes. (*This step is optional, but will improve the texture of whole wheat dough.)
  2. Place flour and water mixture, vital wheat gluten, yeast, honey, olive oil and salt in stand mixer. Using the lowest setting and the dough hook allow the stand mixer to knead the dough for about 10 minutes. You can also mix and knead by hand if you prefer. Cover with a damp cloth and let rise for 1 hour. (See hint in footnotes.)
  3. Turn the dough out onto a floured surface and gently roll and stretch the dough into a rope and divide into 8 pieces. Roll each piece into a smooth ball. Then use a rolling pin to flatten each ball into 6 or 7 inch circles. Keep the dough covered while you work. Then cover and allow the rolled out dough to rise for 30 minutes - any longer and they may not puff up.
  4. Preheat oven to 450 degrees. Arrange dough rounds onto wire racks or baking sheet sprinkled with corn meal and place directly in the oven for 6 minutes and tops begin to brown.
  5. Remove puffed pitas from oven and cover with a moist towel to soften. When cooled slice in half. It may be necessary to cut pockets into the bread.



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