Whole Wheat Pita Bread Recipe My Food Story

on Mar 04, 2022, Updated Jul 03, 2024 Hummus and pita bread is a match made in heaven. But store-bought pita breads are usually made from maida, and I wanted to try to create a healthier version of this delicious Middle Eastern flatbread. Honestly speaking, I was a little sceptical about using wholewheat flour. But once I tried it, I was pleasantly surprised with the incredibly fluffy, soft and delicious results. Every time I make these, I plan a delicious Middle Eastern spread for the family with shawarma, labneh, hummus, falafel and my chickpea salad.

Make this recipe

Made with 100% whole wheat flour, whole wheat pita is a lot healthier than its maida counterparts.Whole Wheat flour adds a nutty, rustic flavour to the bread.Can be made in an oven as well as on the stovetop.Delivers perfectly fluffy results with beautiful pita pockets each and every time.Can be frozen for up to 2 months.The dough can be made ahead and refrigerated for up to three days. This way you can have freshly baked pita bread whenever you want!

Ingredients for Pita Bread

Flour: This pita bread recipe uses 100% whole wheat flour.Oil: Olive Oil adds flavour, keeps the dough soft and prevent it from drying outYeast: A very important ingredient that helps the dough rise and double in size. I have used active dry yeast, but you can use instant yeast as well.Sugar: Helps activate the yeast.Water: This recipe uses lukewarm water to activate the yeast and then knead the dough.Salt: Adds flavour

How to make Whole Wheat Pita Bread

Cover and let rise for 1-2 hours or until doubled in size. The time it takes for the dough to rise may vary depending on the atmospheric conditions.
Once doubled, punch down the dough and transfer it onto the counter. Knead it for 1-2 minutes and shape it back into a round dough ball.
Divide the dough into 10-12 portions, depending on the size you like, and form each portion into a small round ball. Set aside and keep covered under a slightly wet cloth.
Sprinkle some whole wheat flour on the counter. Take one portion and roll it out using a rolling pin into a flat round of about ¼ inch thickness. Repeat this with all the dough and set aside. Remember to always keep the dough covered using a damp cloth, this helps retain the moisture.
Start on a hot tawa or skillet when you cook them. If your skillet is not hot enough, the pita will take too long to cook and this will dry them out.
You can start the pita on a tawa, and finish them on an open flame to puff them up. If you don’t have an open flame, you can press down gently with a cloth or spatula along the sides and they will start to puff up on the skillet. Transfer to a serving plate and serve hot with hummus and falafel! Baking your own breads at home is a whole different vibe and this way, you know exactly what’s going inside. Plus, the joy of eating freshly baked, warm bread is truly unmatched. Serve this with some light and airy hummus for a quick 6-pm snack. Or fill those whole wheat pita pockets with some falafels and pickled veggies to make a wholesome meal.