August 26, 2024

How to Make Whole Wheat Pita Bread

August 26, 2024

I made this recipe for whole wheat pita bread with my grand-daughter Sabrina in La Paz, Bolivia. She has her own playlist on our YouTube channel if you want to see other things she made for us.

Whole wheat pita bread is an incredibly versatile and convenient option, especially when you don’t want to use an oven. This type of bread is traditionally cooked on a stovetop or even a grill, making it perfect for quick preparation.

The whole wheat version offers a nutty, earthy flavor and a denser texture compared to white pita bread, which makes it a healthier choice due to its higher fiber content. Cooking it without an oven is simple and fast—you just need a hot skillet or griddle, and the dough puffs up beautifully, creating that signature pocket inside. This method allows you to have fresh, warm pita bread in minutes, perfect for stuffing with your favorite fillings, serving alongside dips, or enjoying on its own. The ability to cook it without an oven means you can enjoy fresh pita even in small kitchens or when you’re trying to avoid heating up the whole space.

Whole Wheat Pita Bread

Servings: 10-12 pitas

Ingredients:

2 teaspoons (7 grams) instant yeast
1/2 cup (118 grams) warm water (about 110°F / 43°C)
2 1/4 cups (254 grams) whole wheat flour
1 cup (120 grams) white flour
2 teaspoons (11.38 grams) salt
2 tablespoons (26.6 grams) olive oil
3/4 cup (96 grams) room temperature water

Instructions:

1. Activate the Yeast:
Place the yeast in a bowl and add the warm water. Mix and let it sit for about 5 minutes, until it starts bubbling.

2. Prepare the Dry Ingredients:
In a separate bowl, whisk together the whole wheat flour, white flour, and salt.

3. Mix the Dough:
Add the flour mixture and salt to the activated yeast. Pour in the olive oil and room temperature water. Mix well with a wooden spoon until combined.

4. Knead the Dough:
By Hand: Sprinkle some flour on a clean counter. Transfer the dough mixture and knead until the dough is uniform and no longer sticky—about 20 minutes.

With a Stand Mixer: Use the hook attachment and knead for about 5 minutes until the dough is soft and not sticky.

5. First Rise:
Lightly oil a bowl with olive oil. Place the kneaded dough into the bowl, rolling it around to coat all sides. Cover the bowl with plastic wrap and place it in a warm, draft-free area. Allow the dough to double in size.

6. Shape the Dough:
Lightly dust a clean counter with flour. Turn the dough out onto the counter, stretch it into a thick log, and divide it into 10-12 equal pieces, depending on the desired size of the pitas.
Roll each piece into a ball, cover with a clean, damp kitchen towel, and let them rest for 10 minutes.

7. Roll Out the Pitas:
Sprinkle more flour on a clean counter and rolling pin. Roll out each ball into a thin circle.

8. Cook the Pitas:
Heat a skillet—preferably cast iron—until very hot. Place the dough circles one at a time into the skillet. Do not oil the pan.

Cook for about 2 minutes on one side, then flip. Some pitas may puff up while cooking; gently press down the ballooned pitas and flip again. Cook the other side for another 2-3 minutes. The pitas will change color as they cook.

Remove the cooked pitas and place them in a basket. Serve warm.