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100% Whole Wheat Pita Bread


First time to make my own pita bread, and I was shocked by how they beautifully puffed. Then I realized it was not hard at all to make your own. Whole wheat flour gave extra tangy flavor, definitely well worth the efforts and will make my own pita bread from now on :)












Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 tablespoon yeast, active dry
½ tablespoon honey
or sugar
½ cup water
luck warm
3 cups whole-wheat flour
or more as needed
1 ⅓ cups water
or as needed
1 teaspoon olive oil
1 teaspoon salt
1 tablespoon garlic powder
or dried herbs, or mixture, optional


Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.

Combine four, water, olive oil and salt in a large mixing bowl.

Pour yeast mixture into center and stir until dough can be gathered into a ball.

Knead dough on floured board until smooth.

Place dough in a large, lighty oiled bowl.

Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1½ hours.

Punch down dough; place on lightly floured board.

Divide dough into 12 equal pieces.

Shape into circles and place on nonstick cookie sheets.

Allow to rest, covered with damp towel for 30 minutes.

On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.

Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.

Preheat oven to 500 F.

Just before you place the pan in the oven, flip each pita over on its other side.

Bake on bottom rack oven for 5 minutes. You can bake 2 to 3 pita breads on one baking sheet.

Remove pitas from baking sheets and let cool on wire rack.

Store in airtight container in refrigerator.

To serve, reheat wrapped in aluminum foil at 350℉ (180℃) F for 10 minutes.


* not incl. in nutrient facts

Add review





Hello, happyzhangbo. Your pitas look wonderful! I want to try to make some, but have a couple of questions about the recipe.
Should it be 1 1/3 cups of water (as needed), instead of 1/3 cup. I tried with 1/3 cup and all I had was a grainey mess.
And where you say "Combine the fours, olive oil and salt in a large mixing bowl.", is that where you add the water (1 1/3 cups?)?
Also, I do not quite understand this statement:
"Once one cookie sheet, you can bake 2 to 3 pita breads at one time."
I can't wait to have fresh pitas!

over 11 years ago

Hi Gloria, really appreciate your comment! I just edited the ingredients list and direction part. It should be more clear to understand now.

I have to say these freshly baked pita bread was divine, and it was so much fun to watch how the pita bread puffed up in the oven. We actually used pizza stone instead of baking sheet and make sure to preheat the stone. But baking sheet works fine if you don't have a pizza stone.

Hope you are going to enjoy making and eating these delicious pita bread, and please let me know how they turn out. Happy Cooking :-)



Thank you for the quick response! I will try this again soon.
Your recipe appealed to me more than other recipes I found on-line, because of the garlic powder. I can't wait!
I'll let you know how it goes.

over 11 years ago

how would you add instructions
for a bread maker?

over 3 years ago

I did the first step in the bread maker. Then I added the remaining ingredients and put it on the dough cycle until finished. I waited for the dough to double in size and followed the rest of the recipe.

Maria Pimentel

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 1128% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 200mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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