Whole Wheat Pita Bread

This whole wheat pita bread recipe makes perfectly tender pitas with a hearty, nutty flavor from whole wheat flour. Use them for wraps, sandwiches, or dipping in hummus.

📝 Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet )
• 1 1/2 teaspoons honey
• 1 1/4 cups warm water (110-115°F, divided)
• 1 1/2 cups bread flour (divided)
• 1 1/2 cups whole wheat flour
• 1/4 cup olive oil
• 1 teaspoon salt

👨‍🍳 Instructions

1. 1--- Mix and Knead the Dough: ---
2. 2In a large bowl or a stand mixer, whisk together the yeast, honey, and ½ cup of warm water. Let it sit for 5 minutes until foamy.
3. 3Add 1/2 cup bread flour and 1/2 cup whole wheat flour; stir until smooth. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
4. 4When the yeast mixture is doubled, add the remaining warm water, flours, olive oil, and salt; attach the dough hook to the stand mixer and knead on low speed, adding more flour as needed until a smooth, elastic, and only slightly sticky dough forms. This should take about 8 minutes.
5. 5--- Let It Rise: ---
6. 6Shape into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot until doubled, about 1-1½ hours.
7. 7--- Shape and Bake: ---
8. 8Preheat the oven. Set your oven to 500°F and place a pizza stone on one rack in the lower third of the oven.
9. 9Divide the dough into 8 equal pieces. Pre-shape each into a ball and allow to bench rest for 10 minutes.
10. 10On a lightly floured surface, roll each ball into a 7-8-inch circle, about ¼-inch thick. Don't roll too thin or they won't puff.
11. 11Carefully place 2-3 rolled pitas on the pizza stone or straight onto the oven rack. Bake for 2-3 minutes, until puffed and lightly golden. Using tongs, flip the pitas and bake 1 minute more.
12. 12Transfer to a plate and cover with a clean kitchen towel to trap steam. Repeat with the remaining pita dough.