Pita bread is a good reason to have an oven light. It goes from sad dough rounds to bubbling miracles in just 2 minutes!
I might’ve topped one of these pitas like a pizza and placed it in the broiler for about 5 minutes and ate it for dinner. I just love pizza. Did you know that?
Whole Wheat Pita Bread
Adapted from Annies Eats + Confections of a Foodie Bride + originally from Gourmet ’03
- 1 package (2 1/4 t) rapid rise yeast
- 1 T honey
- 1 1/4 cups warm water, divided
- 1 1/2 cups bread flour, divided
- 1 1/2 cups whole wheat flour, divided
- 1/4 cup extra-virgin olive oil
- 1 t salt
- cornmeal, for sprinkling
- In a teeny sauce pan, heat 1/2 cup water and honey until honey’s dissolved and mixture is warm (105°-115°). In a medium bowl using an electric mixer or in the bowl of a stand mixer, sprinkle the yeast over the honey and water mixture and mix in 1/4 cup bread flour and 1/4 cup whole wheat flour. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
- Remove plastic wrap and return bowl to mixer stand or using some muscle and a wooden spoon mix in the remaining 3/4 cup of warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt. Knead by hand or using your stand mixer with the dough hook for 8 minutes or until smooth and elastic. Transfer dough to a lightly oiled bowl, turning once to coat, and let rise for an hour or until double in size.
- Once the dough has risen, transfer to a lightly floured work surface. Divide into 8 equal pieces. Form each piece into a ball. Flatten one at a time and stretch or roll into a 7 inch circle. Transfer rounds to a clean work surface sprinkled with corn meal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, or until slightly puffy.
- Place the oven rack in the middle position. Line with foil to avoid the dough being wiggly like mine. Preheat the oven to 500°F.
- Transfer 4 pitas, 1 at a time, onto the baking surface. Bake 2 minutes. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.
Look! Pita bread stacked like pancakes! … now I want pancakes.
7 thoughts on “Whole Wheat Pita Bread”
I love to try this pita bread. Fascinated by your description of them puffing within just 2 minutes!
Ooh Ellie! They are tasty!
I didn’t know pita came together in such a snap! Pitas have definitely been added to my growing list of projects.
The rise time is the same as bread pretty much, but they bake in just 3 minutes! Pretty cool.
I rarely have whole wheat flour but I just bought some and I think my husband would be very appreciative if I made him some homemade pita bread! I’ll definitely have to whip some of these up tomorrow or the next day.
Ooh yeah! May as well use it! This pita bread is super tasty.