You won’t believe how shockingly simple this Easy Whole Wheat Pita is. Its puffy, fluffy, chewy and the perfect vessel for our homemade Baba Ghanoush or delicious veggie Pita sandwich.
I love this pita bread! Let me start by saying that I am not a bread maker. My husband is the break maker in the family, and in fact most of our breads on the blog he has played a big part in the recipe creation. We came up with this super simple version of Whole Wheat Pita and I cannot believe how easy it was!
Tips for successful dough-
-Make sure you use warm water to combine with your yeast. You don’t want the water to be too hot, but not cool either. Just make sure it is warm to the touch.
-When forming your dough bowl, work around the side of the bowl, combining in the flour with your hands, until everything is incorporated. If you need to add additional water, only do so after you have gone around the bowl at least a couple times trying to incorporate everything.
How do I know when they’re done?
These should cook in just 5 minutes. They will be puffy and just have the very slightest browning in the oven. Don’t let them get too brown or the will dry out too much.
Can I use a different type of flour?
You could obviously make this recipe with All Purpose flour, though we have not tested with these exact ingredient amounts. If you prefer a white flour, I would suggest finding a recipe specific to using All purpose. The whole wheat is delicious though, and your getting in that extra fiber.
How do they puff up in the oven?
I have no idea, but it’s just magical! I’m sure it has something to do with them being so close to the bottom of the oven that the heat forces air into the bread making it separate into layers, but I just stand back and marvel!
What do I eat this Easy Whole Wheat Pita with?
This recipe pairs perfectly with our Baba Ghanoush and we’d love for you to check it out. It also makes a perfect vessel for a falafel sandwich, hummus, or just a bunch of fresh veggies and some banana peppers stuffed inside.
Easy Whole Wheat Pita (Oil-free)
- 3 cups Whole Wheat Flour
- 1 tbsp Instant Yeast
- 1 & 1/4 cup Warm Water
- 1 tsp Salt
- Combine warm water and yeast in a small bowl. Stir and let sit for 5 minutes. The water should not be hot, just warm to the touch.
- Measure 3 cups of flour into a large bowl and add salt to flour.
- Make a circular depression in your flour, and pour in the water and yeast mixture.
- Mix together with the opposite end of a large spoon or cooking utensil.
- Once the dough starts to come together use your hands to form it into a ball. At this point you may need to add an additional tablespoon or two of water if your dough is too dry. You do not want it to be a wet dough though.
- Place dough onto a cutting board and divide into 8 equal pieces by cutting into half once, cutting the halves into halves, and finally the quarters into halves.
- Roll each piece into a ball and then roll the balls out into 5-6" discs with a rolling pin. You may need to flour your rolling pin or the dough slightly at this point.
- Cover the discs with a couple of kitchen towels and let them rest for 30 minutes.
- While you are waiting for the dough to rest, adjust your oven to rack to the lowest setting and preheat your oven to 500 degrees F.
- After 30 minutes, place your discs onto a parchment lined baking tray and bake for 5 minutes. Depending on your oven and tray sizes you may have to do them in 2 batches, 4 at a time in the oven.
- Remove from the oven when they are puffed up and just starting to brown and enjoy!