100% Pita Bread
Submitted by kdelzotto
Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
35 minThere’s something mesmerizing about watching pita bread balloon in the oven, steam creating those signature pockets right before your eyes.
This 100% whole wheat version delivers that same puffy magic with a nuttier, heartier flavor than white flour pitas. The dough comes together quickly, rises until doubled, then gets divided and rolled thin. Ten minutes in a screaming hot oven and you’ve got warm, tender flatbreads with natural pockets just begging to be stuffed with falafel, grilled vegetables, or your favorite sandwich fillings.
These freeze beautifully, so make a double batch and stash extras for quick weeknight meals.
Kitchen Tips
- Roll each portion to exactly ½-inch thickness for proper puffing; thicker breads won’t form pockets
- A very hot oven (475°F) is essential for creating steam that inflates the bread
- Don’t open the oven door while baking or you’ll lose the heat needed for puffing
- If pitas don’t puff, they’re still usable as flatbreads for wraps or dipping
Ingredients
Directions
Dissolve yeast in water with sugar.
Let froth. Add salt and flour, mix well.
Knead, adding more flour as necessary. Let rise until doubled.
Punch down.
Divide into 6 equal portions and let rise for 15 minutes.
Preheat oven to 475F.
Roll each bread to ½-inch. Place on ungreased cookie sheet and bake for 10 minutes.
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